Bright notes of basil and sage complement this light, savory broth featuring a white button and maitake mushrooms. These herbs and gut-soothing fennel partner well with maitake mushrooms, which have a rich, woodsy flavor. While they contribute a vibrant herbal note to this recipe, both basil and sage are traditionally used to lift the spirit, while the herb ashwagandha is used in Ayurvedic medicine to buffer the body against stress. The sea vegetable kombu is rich in magnesium, a vital mineral that supports relaxation. When you combine them altogether, you make a mineral-rich sipping broth that's packed with both gut-friendly collagen and plenty of nourishing plant compounds.
Prep Time10 minutesmins
Cook Time3 hourshrs40 minutesmins
Total Time3 hourshrs33 minutesmins
Course: Broth
Cuisine: American
Keyword: broth, fennel, herbs, vegetables
Servings: 8cups
Author: Jenny McGruther
Equipment
Rimmed Baking Sheet
Large, Heavy Pot
Ingredients
2poundschicken bones(chicken feet, wing tips, and backs)
Heat the oven to 425 F, and line a rimmed baking sheet with parchment paper.
Whisk the miso paste and olive oil together in a small mixing bowl until smooth and well combined, and then set it aside.
Toss the chicken bones, button mushrooms, maitake mushrooms, onion, and fennel together in a large bowl. Add the miso-olive oil mixture and stir gently to lightly coat the mushrooms. Dump the contents of the bowl onto the prepared baking sheet and roast for 30 minutes.
Transfer the roasted mushroom mixture to a large stock pot, and then drop in the ashwagandha root and the kombu. Add the white wine and then pour in the cold water, and bring to a boil over medium-high heat. When the pot reaches a rolling boil, immediately turn down the heat to medium-low and cook at a gentle simmer for 3 hours.
After the broth has simmered for 3 hours minutes, turn off the heat and add the basil, sage, and thyme. Let the herbs steep in the hot broth for 10 minutes, and then strain the broth, discarding the solids.
Season with salt as it suits you, and serve hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.