MAKES: 10 cups
PREP TIME: 20 minutes
READY IN: 1 hour and 20 minutes
USES: Instant Chaga
Apart from sunshine, mushrooms are the only natural source of vitamin D that doesn't involve animals. Perfect for winter days when the sun refuses to come out! Enrich your favourite recipes with chaga by swapping chicken or beef broth for this easy chaga broth.
If you don't plan on using the broth immediately, let it cool to room temperature before refrigerating. Keeps for up to 3 days in the refrigerator or 1 month in the freezer.
2 teaspoons of Instant Chaga
3 quarts (12 cups water)
1 tablespoon olive oil
1 yellow onion
6 garlic cloves
2 pounds white button mushrooms
8 Italian parsley sprigs
6 thyme sprigs
1 bay leaf
2 teaspoons whole black peppercorns
1/4 teaspoon kosher salt
1. Prepare the vegetables. Carrot: wash it and dice it into large cubes. Leek: halve it lengthwise, rinse it, and slice the white and pale green parts crosswise into 1-inch pieces. Yellow onion: dice it into large cubes. Garlic cloves: remove the skins. White button mushrooms: trim their stems and quarter them.
2. Heat the olive oil in a large pot over medium heat. Toss in the carrot, leek, and onion and stir occasionally for 8 minutes or until the onion and leek have softened. Add the garlic cloves and stir occasionally until fragrant.
3. Add the mushrooms, parsley sprigs, thyme sprigs, bay leaf, and peppercorns. Stir occasionally for 4 minutes or until the mushrooms begin releasing moisture.
4. Add the water and bring it to a boil. As soon as it bubbles, bring the heat back to low and add your Instant Chaga, stirring thoroughly. Simmer for 1 hour. Don't let it boil so that you don't destroy the benefits of the chaga.
5. Remove from the heat. The vegetables will have completely softened, the stock will taste distinctly of mushrooms, and the water will have darkened from the chaga. Strain the broth through a fine-mesh strainer set over a large heatproof container. Stir the salt into the broth. Discard the contents of the strainer.