Mushroom & Garlic Broth

Mushroom & Garlic Broth

After the indulgences of summer, you might be thinking about making some tweaks to your midweek meals to add in a welcome boost of vitamins and minerals. The healing power of mushrooms and garlic is well-documented, making this warming broth a good place to start.
Total Time
1 Hour
2 tbsp of extra-virgin olive oil
1 whole garlic bulb, cut in half across the bulb
1l of boiling water
15g of fresh sage leaves
15g of fresh flat-leaf parsley leaves
1 red chilli, sliced in half
80g of Vitamin D mushrooms, finely sliced
80g of chestnut mushrooms, diced
160g of Swiss chard, roughly chopped
160g of baby spinach, roughly chopped
100g of vermicelli rice noodles, broken
Sea salt & freshly ground black pepper
Step 1

Heat the oil in a large saucepan over a medium heat, add the diced chestnut mushrooms and garlic halves, cut side down, and fry gently for 6 minutes until golden brown.

Step 2

Add the boiling water to the pan along with the herbs, chilli, season with salt and pepper and cook very gently for 30-40 minutes until you have a deeply fragrant broth.

Step 3

Add the chard, sliced mushroom and spinach and cook for a further 5 minutes.

Step 4

Add the rice noodles, remove from the heat and leave to stand for 5 minutes until the noodles are tender.

Step 5

Remove the whole garlic and serve.

The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to create a Medicinal Mushroom and Garlic Broth recipe that features within a new report entitled 'Mushrooming' the future of Mushrooms for Immunity: People and Planet. To view the full report, please visit

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