Kitchen-Crafted Broth

This broth would be great in my bok choy souprecipe here

I recently had a conversation with a member of my climbing gym’s staff about making broth.  (Yes, I’ll talk about food & nutrition with anyone!)  His version, which calls for fresh vegetables, sounded delicious.  My recipe is a bit different, using leftover pieces of veggies collected & frozen over a period of months.  And I have to say, it’s the best broth I’ve ever tasted.

I defrosted my bag of veggies, but it’s not necessary

I like using homemade broth over store-bought not only because it tastes so much better, but also because it helps keep those broth boxes from ending up in a landfill.  Good broth is essential in so many recipes, especially during the upcoming holidays.  Now’s a great time to start saving the scraps needed for a big batch.  I make it throughout the year so I’ll always have some on hand to use in soups, risotto, and casseroles.

It also works well with my Asian Veggie Noodle Soup – recipe here

Anytime I cook with mushrooms, I break off the (washed) stems and place them in a gallon bag kept in the freezer.  At some point, I’ll add the green parts from 2 leeks.  When the bag gets full after a few months, it’s time to make this yummy concoction!

Throughout history, a variety of these edible fungi have been used medicinally.  They are a good source of vitamins and minerals, and studies show that mushrooms can help protect the brain from cognitive impairment, boost gut health, and reduce cancer risk.

It’s gonna taste sooooo good!

My recipe was inspired by others that utilize a variety of food scraps, as well as my love for the taste of the water used to reconstitute dried mushrooms.  I hope you’ll find this broth as delightful as I do!

Ready to strain

Yield: 3/4 – 1 gallon, depending on the amount of water used

Ingredients (use organic or non-GMO if possible)
12 – 16 cups water (use less for a more concentrated broth)
1 gallon bag of mushroom stems
2 green parts of leeks (as part of the gallon bag)
Himalayan salt to taste

Place water in a large pot over high heat. Add frozen mushroom stems & leek greens. Put the lid on and bring to a boil. Reduce heat and simmer for an hour. Remove from heat and add salt to taste.

Remove the stems and greens from the broth before straining, using tongs and a mesh dipper.  Set up a regular mesh strainer lined with 2 layers of cheesecloth over another large pot.  Pour the broth slowly so that it doesn’t pull down the sides of the cheesecloth.  

Use the broth immediately in the dish of your choice or freeze in glass containers for use over the next several months. Enjoy!

The finished product

I am not available for comments this week, but look forward to catching up with you next week! 🌞

The content of this article is for educational and informational purposes only, and is not intended as medical advice. Please consult with a qualified health care professional before acting on any information presented herein. Any statements about the possible health benefits of any subject discussed have not been evaluated by medical professionals or the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease or illness.

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