Although we witness the seasons changing all around us, it's like our bodies need a little more time to catch up to the slower, inward nature of this season, and we can sometimes find ourselves a bit out of balance. We let go of summer’s energy and we start spending more time indoors, resting and cooking. It’s the time of year, as herbalists we naturally lean towards earthy roots and mushrooms to ground us and provide sustenance to our immune system for the coming winter months.

Medicinal mushrooms like reishi, maitake, shitake, and adaptogenic herbs like astragalus play an important role in strengthening and modulating immune function and are key ingredients for seasonal wellness.

This immune tonic broth is soothing to the immune, digestive and nervous system and most of the ingredients can be found at co-ops, natural foods stores or any local apothecaries. I like to try to make a broth on Sundays to sip on throughout the week or add into soups--I like the ritual of making a large batch and sipping it as a warm tonic in the mornings or mid-day.*

Ingredients:
A selection of medicinal mushrooms: 5-6 slices of reishi, 7-10 shitake, 1 large maitake (could also add in turkey tail).
10 slices of astragalus root
½ bunch of celery, chopped
1 carrot, chopped
1 red or yellow onion, chopped
5-6 garlic cloves
3 quarts of water- adding a little more as needed while it simmers.
7-10 springs parsley
3-5 springs of sage
Salt and black pepper to taste
Optional add-ins could be: nettles, burdock, turmeric, ginger.

Directions:
Combine everything in a large pot and bring to a boil. Cover, and let simmer on low heat for 2-3 hours. Keep an eye on the water levels; you may want to add a bit more. Once the time is up, remove from heat and strain through a strainer or cheesecloth.

Use as is, or in soup, or freeze for later use.