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Warm Spiced Immunity Broth

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Ingredients
  

  • 1 tablespoon olive oil or ghee
  • 1 medium onion roughly chopped
  • 4 –6 cloves garlic smashed
  • 2 –3 inches fresh ginger sliced
  • 1 teaspoon ground turmeric or 1–2 inches fresh turmeric, sliced
  • 6 –8 slices dried astragalus root
  • 1 –2 cups mushrooms shiitake, cremini, or a mix, sliced
  • 8 –10 cups filtered water
  • Sea salt to taste
  • Fresh parsley a small handful, chopped

Instructions
 

  • In a large pot, warm the olive oil or ghee over medium heat.
  • Add the onion and garlic and sauté for 3–5 minutes, until fragrant and slightly translucent.
  • Stir in the ginger and turmeric, allowing the spices to gently bloom for about 30 seconds.
  • Add the astragalus slices and mushrooms, then pour in the water.
  • Bring to a gentle boil, then reduce to a low simmer. Cover and simmer for 45–60 minutes.
  • Remove from heat. Strain if desired, or leave the vegetables in for a heartier broth.
  • Season with sea salt and stir in fresh parsley just before serving.