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cordyceps broth

Energizing + Anti-Aging Benefits of Cordyceps Broth

  • Author: Ivy Larson
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80
  • Yield: 8 1x



  • 2 tablespoons extra virgin olive oil
  • 4 shallots (chopped)
  • 8 garlic cloves (chopped)
  • 6 stalks celery (chopped)
  • 1 stalk fennel (chopped)
  • 3 carrots (chopped)
  • 1 leek (chopped)
  • 1 cup shitake mushrooms (stems removed and chopped)
  • Unrefined sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 8 cups water
  • 2 bay leaves
  • 1 cup parsley
  • 1/4 cup fresh thyme
  • 1/4 cup plus 3 tablespoons cordyceps powder


  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the shallots, garlic, celery, fennel, carrots and leeks. Season with salt and pepper to taste. Cook until the vegetables soften, about 5 minutes. Add the mushrooms and cook for 7 to 8 minutes, or until the mushrooms are soft. Add the water, bay leaf, parsley and thyme and season with additional salt and pepper to taste.
  2. Reduce heat to low and simmer, partially covered, for 50 minutes. Season with additional salt and pepper to taste.
  3. At this stage, you can either strain the broth through a fine mesh strainer into a large heat-proof bowl or pot and discard the vegetables OR keep the vegetables in the broth and leave them whole as-is OR use a handheld stick blender to puree the vegetables into a thick brothy-soup mixture.
  4. Stir in the cordyceps powder and serve warm.