By Chef Ella Freyinger
- 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
- 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.
- 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.