This rich, flavourful broth uses a variety of mushrooms including chaga, shiitake, & crimini to create an immune-supporting broth perfect for your soups & stews.
- 1 tbsp. olive oil
- 1 white onion diced
- 1 bulb garlic separated and crushed
- 3 celery stalks roughly chopped
- 1 carrot roughly chopped
- 1 cup crimini mushrooms roughly chopped
- 1 cup shiitake mushrooms
- 1 oz. dried mixed mushrooms
- 1 tbsp. chaga mushroom or 1 inch chunk
- 1 tbsp. fresh herbs like sage, thyme, or rosemary
- 1 tbsp. balsamic vinegar
- 1 tbsp. sea salt
- 8 cups water
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Turn your Instant Pot to sauté function and add olive oil.
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Add onions and garlic to the pot, stir, and cover for 2-3 minutes.
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Stir again then add celery and carrots. Combine and cover for 2-3 minutes.
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Add mushrooms, herbs, vinegar, sea salt, and water, stirring everything together.
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Put on the lid and ensure the vent is set to seal. Turn function to manual and set for 60 minutes at high pressure.
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You can let the steam release naturally or manually.
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Strain the broth and enjoy!
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Heat your saucepan over medium.
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Add olive oil, onions, and garlic to the pot, stir, and cover for 2-3 minutes.
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Stir again then add celery and carrots. Combine and cover for 2-3 minutes.
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Add mushrooms, vinegar, herbs, sea salt, and water, stirring everything together.
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Raise heat to high and bring to a boil. Once boiling, reduce to simmer and let cook for 3 to 4 hours.
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Strain the broth and enjoy!
Can be used as a base for soups, stews, cooking grains, and risottos.