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Reishi Vegetable Broth


  • 8 cups water
  • 4 Reishi slices, broken up into smaller pieces
  • 1 onion chopped, with skins
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • Bundle of fresh Thyme and/or Parsley
  • ¼ cup dried Calendula flowers, optional
  • ¼ cup Astragalus, optional
  • 2 TBS Apple Cider Vinegar
  • Salt and Pepper


Place all ingredients in a slow cooker on low. Cook for 8 hours. Add Thyme and/or Parsley cook on low for 4 more hours. Strain contents through sieve or colander. Reserve the broth. Add salt and pepper to taste.

*We like to think of this recipe as a framework for broth. To keep this simple, use what you have on hand and mix-up the vegetables and herbs, as it works for you. Use dried herbs, if you do not have fresh. This can be made on the stove-top, but for convenience, it is a cinch to make in a slow cooker.