Immune Broth

This recipe is an excerpt from our NOURISHING CONNECTIONS COOKBOOK.

Ingredients

• 3 unpeeled carrots with green tops if possible, cut in thirds

• 1 medium unpeeled onion, cut in chunks

• 4 ribs celery, cut in thirds

• 2 cloves garlic, unpeeled

• 1 cup packed parsley

• 2 red potatoes, quartered

• 1 large yam or sweet potato, cut in chunks

• 3" piece of kombu seaweed (discard after use)

• 1 bay leaf

• 6 black peppercorns

• 2 allspice or juniper berries

  Optional Herbs

• ½ ounce (15 grams) dried sliced reishi mushrooms (a small

• handful)

• 1 ounce (30 grams) dried codonopsis root (about ¼ cup)

• 1 ounce (30 grams) astragalus root slices (a handful)

  Directions

1. Wash all vegetables well, but don’t peel.

2. Place all the ingredients in a large soup pot.

3. Cover with 4 or 4½ quarts of water and bring to a boil.

4. Reduce the heat to low, partially cover, and simmer for at least two hours and up to four, adding more water if needed.

5. Let the broth cool, then strain the stock with a fine mesh strainer.

6. Package the broth in containers and store in the refrigerator or freezer.

Makes about 3 quarts

This recipe is adapted from Rebecca Katz’s recipe for Magic Mineral Broth in her cookbook, One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Caregivers.