Restorative Herbal Mushroom Broth
May 15, 2024
BY DR. EMILY ANNE MCDONALD
This broth is enjoyable all year round and can be adapted to feature all kinds of herbs and spices, depending on your taste preference and energetic needs.
Makes 6 Quarts
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Ingredients:
- 3 cups of leafy greens
- 2 carrots, chopped
- 2-3 stalks of celery with leaves, chopped
- 1 cup of sliced shiitake mushroom
- 1 cup of mixed fresh mushrooms (maitake, lion's mane, oyster, enoki)
- 1 large onion, quartered
- 1-2 inch fresh ginger root
- 2 Tbsp nutritional yeast
- 1 handful of dulse seaweed
- 3" piece of kelp
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp peppercorns
- 1 tsp aromatic seeds (e.g. fennel, cumin, coriander)
- fresh herbs (e.g. parsley, thyme, oregano)
Instructions:
- Add all ingredients to large stock pot.
- Cover with 8 quarts of water.
- Place lid on pot and bring to a boil.
- Lower to a gentle simmer for 1 hour.
- Strain and reserve vegetables for a vegetable puree or set aside to feed your compost.
COOK'S NOTES:
- Save Plant Scraps: Store trimmings from chopping vegetables in the freezer and use as the base ingredients for both an affordable and accessible way to throw this broth together whenever you have some extra time at home.
- Prebiotic/Probiotic: This broth is a great way to feed your microbiome. Try drinking a cup of broth each morning and note how your digestion is feeling one week later!
- Seasoning: Use more pungent spices, like cayenne or ginger, to heat things up in the colder months or add some bitter roots, like burdock or dandelion, to support digestion in the spring time.
- Replace Water for Grains: Instead of using water for cooking grains, use this broth to add extra plant-based goodness and flavor to your meal.
