Updated: Nov 16, 2018
You will need:
1 medium leek
1 medium onion
3 stalks of celery
3 small carrots
2 oz wild dried mushrooms
1 cup Shiitake mushrooms
1 cup Crimini mushrooms
3 garlic cloves, minced
1tbsp grass fed butter
Optional* 1/2 tsp Kelp Powder & 1 sheet of Dulse
Add dried mushrooms into a large bowl and soak in warm water for 15-20 minutes.
Strain mushrooms through a fine strainer and discard the liquid.
Prepare vegetables. Roughly chop the leek, onion, celery and carrots.
Heat the butter in a large pot over medium heat. Add the leek, carrot, onion and celery and cook, stirring occasionally until the onions and leeks have softened. About 8-10 minutes. Add garlic and cook until fragrant. About 1 minute.
Add the mushrooms and cook, stirring occasionally until the mushrooms release some moisture and steam.
Add 6 cups of filtered water, and bring to a boil. Reduce the heat to low and simmer until vegetables are completely soft and the stock has a pronounced mushroom flavour.
*If you choose to add dulse, before removing pot from the stove, place one sheet into pot and let simmer for 2-4 minutes. If you prefer a stronger flavour, leave longer. You can also add the kelp powder at this point.
Remove from the heat and strain through a fine-mesh strainer over a large bowl. Stir in salt.
If not consuming immediately, leave broth to cool on the counter before placing in an air tight container in fridge. Will last up to 3 days in fridge, or freeze up to 1 month.
ZERO WASTE: Split the broth into two. Add half of broth into Vitamix with cooked vegetables and turn into a delicious mushroom soup.