This vegan broth is rich and satisfying due to the liberal use of mushrooms, both fresh and dried. The mushroom combination can be changed and modified based on what you have available. There is no way to mess this up.
5 large onions quartered
12 stalks of celery halved
6 large carrots quartered
2 cups dried shiitake mushrooms
2 pounds crimini mushrooms
5 bay leaves
1 tablespoon black peppercorns
1 teaspoon dried thyme
Add all the ingredients into a stock pot. Cover with cold water so that water level is 2 inches above ingredients. Simmer for 2-3 hours.
Once done, remove solids and strain the liquid through a fine mesh strainer. You can then season with salt and pepper if desired. Sipping on the broth is a wonderful way to warm your body, hydrate, and nourish yourself with micronutrients that help your body manage stress, rebuild, and ward off illness. It is also a great soup base.
This broth can be frozen for 6 months. In the refrigerator, it can be stored for 5 days.
Julia Erickson, the founder of Aphrodite Project, is a wellness authority who uses food, meditation, and movement to create extraordinary health and wellness. Julia's practice is focused on helping women thrive and heal from chronic disease. She is also mother of seven.