Karin's Mineral-Rich Mushroom Broth
Shown is the clear mineral-rich mushroom broth, after it’s been strained, about to be used for the base of a soup. Sip this as-is, or add just about anything to make an instant mineral-rich and flavorful soup.
Who doesn’t love mushrooms. And they are getting all kinds of attention from everyone for their contribution to the sustainability of life as we know it on earth. I recently recorded an episode on The 1 to 9 Podcast featuring mushrooms where they revealed they were responsible for 50% of the consciousness shift taking place on the earth among some other interesting perspectives from their point of view.
When I put together a recipe from the great beyond, it is usually because something needs to be adjusted or evolved from the fray of recipe’s out there. Maybe it’s to take advantage of some higher energy, or because a trend has gone awry, or just because it fits someone out there, even one person better than all the rest of the recipes.
The following recipe for mushroom broth is plant-based, gut friendly, minerals rich, and quite tasty.
The ingredients ~ use organic
It is rather important that you can substitute ingredients, but try to do it by sensing whether it is a good idea. For instance, I made this broth with fresh mushrooms because I made it during a boom mushroom season. You can use dried mushrooms, which are actually more concentrated. None of the measurements are exact, because nature is not exact, but it is perfect!
2-4 Cups of fresh mushrooms or minimum of 2 dried mushrooms
Kombu seaweed - at least a 1 strip (super rich in iron and absorbable iodine plus trace minerals. Please note, do not used unwashed Kombu, the brand I rely on is Maine Coast Sea Vegetables Wild Kombu
4-5 Large carrots, not pealed or scraped, chopped super coarsely
large bulb of fresh ginger, sliced in big chunks
1-2 largish yellow onions (don’t use a sweet onion here, as yellow onions have more health benefits) Skins on, quartered
Head of garlic, smashed with the peels on at least 10 minutes before you add it to the pot (this activates the anti-bacterial properties)
1-2 T of Celtic Sea Salt (no not use a washed white salt, even if it says it’s Kosher, it does not have enough trace minerals)
Bunch of parsley (optional) to add the finishing touch of minerals
Making the broth
crush the garlic - just smash the whole head and set aside for 10 minutes
Use a large cooking pot and fill about 3/4 full of water
Toss all ingredients in except the garlic and parsley
Bring to a boil, skim any scum that shows up on the top
Turn the heat down and add the garlic and simmer for several hours - not more than 6 or less than 2
the last ingredients is to add the parsley for about 10 minutes (here you can also use other herbs, but whatever you will use will flavor the broth in that direction. I like to add the specific herbs later, when I have decided how I’m using this broth.
strain all the veggies and mushrooms out and add them to your compost. Once the broth is cooled, you can put it in glass jars or I used food grade containers to freeze what you won't use immediately.
Please note, I do not use celery or pepper in this recipe specifically because those two items are actually hard on the gut.