Mushroom Broth
1 stalk celery
1 bunch green onions, reserve 2 for later
12 shiitake mushrooms, fresh or dried
12 crimini mushrooms, reserve 3-4 for later
3-inch ginger root
2 cloves garlic
1/4 tsp. thyme
1/4 tsp. red pepper flakes
1 Tbsp Braggs Liquid Aminos
6 cups water
1/3 cup miso (needs to be on its own line)
1/4 cup hemp hearts
Magic Veggies
1 bunch cilantro, use stems only, reserve leaves for later
1/4 cup minced reserved cilantro leaves
2 sliced reserved green onions
1/4 cup sprouts
2 grated carrots
1–2 broccoli stalks, peeled & grated
1/4 reserved mushrooms, cut into match-sticks
1 lime, cut into wedges
Prepare veggies for broth
Wash and cut the celery into thirds.
Remove the root end from the green onions and cut into thirds (reserve 2 whole green onions for later).
Wash and cut mushrooms in half.
Scrub or peel ginger and cut into thick coin-like slices.
Peel garlic and cut in half.
Wash cilantro and cut off stem ends, reserve leaves for later.
In a blender combine 1 cup mushroom broth with miso and hemp hearts. Blend until smooth. Pour into remaining broth and stir until combined.
For the Mushroom Broth
In a large stock pot add the celery, green onions, mushrooms, ginger, garlic, thyme, red pepper, cilantro stems, Liquid Aminos and water.
Bring to a boil. Reduce heat and simmer for 1-2 hours. The longer it simmers the richer the flavor will be.
While broth is simmering prepare the magic list of veggies.
Strain broth through a sieve and return to the pot over medium-low heat. Discard simmered veggie mixture- all their nutrients are in the broth anyway.
Preparing the Magic Veggies
While broth is simmering prepare the magic list of veggies.
Place your choice of veggies into a large bowl and cover with hot broth. The broth will lightly steam the veggies and they will add a delicious crisp texture to your soup.
Prep time: 30 minutes
Cook time: 2 hours
Find it online: https://duggarwellness.com/magic-mushroom-soup/