Karin's Mineral-Rich Mushroom Broth

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Here is the clear mineral-rich mushroom broth, after it’s been strained, about to be used for the base of a soup. You can just sip this as-is, or add just about anything to make an instant soup.

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

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

• 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

1. crush the garlic - just smash the whole head and set aside for 10 minutes

2. Use a large cooking pot and fill about 3/4 full of water

3. Toss all ingredients in except the garlic and parsley

4. Bring to a boil, skim any scum that shows up on the top

5. Turn the heat down and add the garlic and simmer for several hours - not more than 6 or less than 2

6. 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.

7. 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.