Jennifer Costa, founder of Monarda Herbal Apothecary, created this recipe over 15 years ago.  It came to her intuitively in a time of need as she was figuring out how to be a new mother to sons born 13 months apart. It has nourished healthy nursing babies, those close to death and all in between. We at Monarda give it freely here in hopes that it will help in a time of need. It is highly recommended for compromised immune systems, recurrent colds/flus and infections, lymes disease, chronic and life threatening conditions. Regular use aids in restoring vitality, particularly during and after any debilitatinig illness or invasive medical procedures.

• 6 Dried or 12 fresh Shiitake Mushrooms, stem included 
• 4 small or 2 large dried Astragulus Root slices or 2 Tlbs. cut and dried                                 
• 2 Tlbs. Olive Oil, Coconut Oil, or animal fat, if desired                                                              
•  6 cloves of fresh Garlic, unpeeled and chopped                                                                             
• 1 each large Carrot, Onion and Celery - unpeeled and roughly chopped                      
• 4 Tlbs. fresh or 2 Tlbs. dried chopped Burdock Root                                                                
• 3-4 inch piece of fresh Ginger, chopped                                                                                     
•  1-2 inch piece of Kelp or other Seaweed                                                                             
•   Organic animal bones plus 2 Tlbs. Apple Cider Vinegar (optional)                                 
• Spring water to cover ingredients by about 3 inches                                                               
• 1-2 Tlbs  Organic Chickpea Miso (or any type Miso) or tamari to taste

Add Olive Oil/fat to a stock pot and saute mushrooms, ginger, garlic, burdock root, and astragalus root, seaweed, onion, celery and carrot for 5 minutes stirring often to brown a bit. The animal bones and vinegar bring increased nutrition for the blood and immune system as well as add more flavor to your broth. (Omit if vegatarian) Add the water to cover and slowly bring to a gentle boil. Cover and  simmer slowly for 1-3 hours. Remove from heat and allow to “steep” for 20-30 minutes. Strain broth into another pot and mix miso with 1/4 cup of broth in a seperate bowl to form a thin paste and add to the whole pot of broth. Store in the refrigerator once cooled completely. Never boil when you rewarm this or the benefits of the miso will be destroyed. Drink  warm 1/2 cup 3x/day. Before adding the miso, the broth may be used to cook grains and vegetables or used as soup stock. The miso may be added just before serving. Mushrooms may be fished out and minced and eaten if desired.

(a ready -mixed Deep Immune Brew is available through the Apothecary Store in  the Tea: Herbal Blends section)