Mushroom Broth

Makes 2.5-3 quarts

• 2 tablespoons olive, avocado, or coconut oil OR ghee

• 1 onion, peeled and roughly chopped

• 6 cloves garlic, peeled

• 2 leeks, green parts discarded, white parts roughly chopped

• 2 medium carrots, peeled and roughly chopped

• 1/4 teaspoon kosher salt

• 2 cups fresh shiitake mushrooms, or 1 cup dried

• 1/2 cup dried reishi mushrooms (adds great immunity properties and flavor!)

• 1 cup cremini or white button mushrooms, stems trimmed and quartered

• 2 strips kombu (helps with digestion and flavor)

• 1 loosely packed cup roughly chopped parsley

• ½ loosely packed cup roughly chopped thyme

• 1 bay leaf

• 1 teaspoon whole black peppercorns (or 2 teaspoons if you like it spicy!)

• 3 quarts (12 cups) water

• 4 medium tomatoes, halved, with seeds is fine

• 1 inch knob of fresh turmeric, halved

• 1 inch knob of fresh ginger, halved

• 2 cups roughly chopped green or purple cabbage

• 2 tablespoons lemon zest

• 1/4 cup miso paste

1. In a large pot over medium heat, brown the onions, garlic, leeks, and carrots in the oil with a pinch of salt.

2. Quickly rinse the mushrooms and kombu under running water. Add them plus the parsley, thyme, bay leaf, and peppercorns to pot and cook until mushrooms start to release some moisture, about 4 minutes. Add tomatoes, turmeric, and ginger to the pot, with 3 quarts (12 cups) of water, or enough water to cover the veggies by 1 inch.

3. Cook for 1 hour over medium, low heat, covered.

4. During the last 20 minutes, add the cabbage and lemon zest.

5. Season the broth to taste. Remove from heat and strain.

6. Optional: add ¼ cup miso paste at this point

7. Enjoy immediately or let cool and store in glass jars in the fridge for up to 5 days or in the freezer for up to 4 months.

Recipe adapted from Pamplemousse and Chowhound.

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