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Immunity Broth

Immunity Broth

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  • 2 6-inch pieces of kombu seaweed
  • 8 ounces fresh shiitake mushrooms
  • 1 - 2 teaspoons dried astragalus root
  • 3 cloves garlic
  • A few sprigs fresh thyme
  • 1 onion (red or yellow), chopped into 4 pieces
  • 1 burdock root, cut into a few pieces
  • 4 small carrots, chopped in half
  • 3 stalks celery, chopped in half
  • 1 bunch parsley
  • Optional: fresh ginger (about 3 inches)
  • Sea salt
  • Water to cover everything


  1. In a large soup pot, place all ingredients.
  2. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!
YouTube video
Natural Kitchen Cooking School