Slow Cooker Mushroom ‘Bone’ Broth

5 from 3 reviews

Healing Mushroom ‘Bone’ Broth Made in the Slow Cooker.


1 Large Leek {Washed and Chopped into Large Sections}

2 Large Shallots {Peeled}

1 Small Head of Garlic {Peeled and Crushed to Release Flavour}

1 Tbsp Apple Cider Vinegar

2 Large Carrots {Peeled and Chopped in Large Pieces}

1 Cup of Shiitake Mushrooms

1 Cup of White Mushrooms

1 Cup of Oyster Mushrooms

3 Large Pieces of Chaga Mushrooms

1 Cup of Dried Kelp

1/4 Cup of Salted Seaweed

2 Tbsp of Extra Virgin Olive Oil

1 Tbsp of Sea Salt

1 Small Bunch of Parsley

1 Small Bunch of Cilantro

2 Litres of Water


  1. Add all of the ingredients except salt to a slower cooker and cover with water
  2. Set slower cooker to low for 6 hours
  3. Stir and taste periodically and add salt to taste {I found I needed the entire TBSP but it’s preference!}
  4. Strain through a fine sieve {twice if needed} and transfer to air tight containers


This makes roughly 6 cups of broth. I keep one large jar in the fridge (good for 4-5 days) and froze the other half for later use!