By Chef Ella Freyinger

January 2021

Ingredients

  • 2 tbsp olive oil
  • 2 yellow or white onions, skins on, halved
  • 8 celery stalks, cut into 3” pieces
  • 3 large carrots, cut into 3” pieces
  • 1 blub fennel, cut in half
  • 1 head garlic, cut in half to reveal the cloves
  • 1, 4 inch piece ginger, cut in half lengthwise
  • 1 sprig thyme
  • 10 sprigs parsley
  • 8 ounces shiitake mushrooms (or your mushroom trimmings from this weeks Flamingo delivery)
  • 1 piece kombu
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 whole star anise
  • 2 whole cinnamon sticks
  • 6 whole coves
  • 1⁄4 cup dried burdock root (optional)
  • 1⁄3 cup dried astragalus root (optional)
  • Coconut aminos
  • Substitutions
  • Don't have fresh fennel? Add 1 teaspoon of fennel
  • Onions? You can use any allium; shallot, red onion, leeks, yellow onion or white onion.

Steps

  • Set a large stock pot with olive oil over medium heat. Add the onions and garlic, cut side down. Allow to cook for 4-5 minutes or until deep golden brown. Transfer contents to a plate.
  • Add the celery, carrot, fennel and ginger to the pot and allow to cook for 4-5 minutes or until golden brown on one side. Add the onion and garlic back to the pot along with the remaining ingredients, except the burdock and astragalus. Cook for another 2-3 minutes until the spices become fragrant.
  • Add enough water to the stock pot to cover the vegetables by 3 inches. Add the burdock and astragalus. Bring to a boil and immediately reduce to barely a simmer. Cover and cook for 4 hours.
  • Let cool slightly, then strain into jars or storage containers.
  • To enjoy, simply heat up a mug of the broth and add coconut aminos to
    taste. Or use a base for any soup to add tons of healing nutrition.
  • Enjoy!