This broth is packed with vitamins, minerals and therapeutic polysaccharides that help you stay healthy and strong in the cold dark winter months. Drink it as is or add it to soups and bone broths.
2 quarts water
1 oz Kombu
1/2 oz dried Reishi mushroom
2 cups celery stalks and leaves, chopped
3 medium carrots, chopped
1 small fennel bulb, chopped
1 thumb-size piece of fresh ginger root (peeled and grated)
2 Tbsp olive oil
2 tsp salt
1/2 to 1 Tbsp black peppercorns or ground black pepper
– Rinse and chop carrots, fennel bulb and celery leaves/stalks and grate the ginger root.
– Add all ingredients to a large pot and simmer on low heat for 1-3 hours.
– Strain and use for a soup base or drink as is.
After pouring off the first batch of broth, you can make a second batch by adding another quart of water to the pot and simmering for another 1/2 to 1 hour.
This broth will keep for several days in the fridge.