This magic broth is perfect for anyone wanting a plant based, nutrient rich broth. The reishi and shiitake mushrooms add earth depth, the ginger adds a bit of spice, and the kombu enriches it with trace minerals and that umami flavor.
Once finished I squeeze fresh lemon juice. I enjoy sipping this in the morning and between meals.
16 cups Filtered Water
1 Yellow Onion, unpeeled, cut into fourths
3 Carrots, unpeeled, cut into thirds
½ bunch Celery, including heart, cut into thirds
2” Ginger, with skin, roughly chopped
½ cup (~5-6) dried Shiitake Mushrooms
2 slices dried Reishi Mushrooms
1 - 8” strip Kombu
4 tbsp Olive or Avocado Oil
2 tbsp Apple Cider Vinegar
6 Black Peppercorns
1 tsp Sea Salt
1 Bay Leaf
Prepare veggies and add all ingredients to slow-cooker/Crockpot, adding water last
Turn the slow-cooker on low, cover, and let simmer for 8-24 hours. I do 12-15.
Don’t stir! This will make it cloudy, which is technically ok, but clear just looks better
Strain everything out leaving only the broth
Heat and drink plain, add to recipes in place of water, such as with rice or quinoa, use a soup base, etc.
This will stay good in the fridge for 5 days, in the freezer for 3 months
To make it protein-rich, simply add two scoops of unflavored grass-fed collagen powder.