Medicinal Mushroom Broth Recipe
A wide variety of medicinal mushrooms gives this mushroom broth a deeply rich, savory flavor while roasted garlic and onions give it a little touch of sweetness and sage a bright, vibrant flavor. Medicinal mushrooms combine with sage and astragalus of a gentle, nourishing broth.
Prep Time5 mins
Cook Time6 hrs 45 mins
Total Time6 hrs 50 mins
Servings: 8 servings (2 quarts)
Rimmed Sheet Pan
Roasting for flavor.
Heat the oven to 300 F, and line a rimmed baking sheet with parchment paper.
Arrange the chicken bones, onion, garlic, celery, medicinal mushrooms, and astragalus on the baking sheet. Sprinkle them with dulse flakes, and then drizzle the olive oil over them. Slow-roast the ingredients together until fragrant, about 45 minutes.
Simmering the broth.
Transfer the contents of the baking sheet to a stock pot or Dutch oven, and then pour in the wine and water. Bring to a boil over medium-high heat, and then immediately turn down the temperature to medium low and simmer, uncovered, at least 6 and up to 8 hours. Stir in the sage leaves about 20 minutes before turning off the heat.
Turn off the heat, strain the broth and discard the solids. Serve immediately, or store in the fridge up to 5 days and in the freezer up to 3 months. Adjust seasoning with fine sea salt before serving.
Calories: 38kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 203mg | Sugar: 1g | Calcium: 9mg | Iron: 1mg