Wild Mushroom Broth

This Wild Mushroom Broth is a fragrant and earthy dish that captures the essence of Indian BBQ flavors while adhering to Paleo principles. Rich in umami and brimming with health benefits, it’s perfect as a warm starter or a light meal.

Ingredients

• Fresh wild mushrooms (chanterelles, shiitake, or porcini) - 200 grams
• Coconut oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh ginger - 1 inch, grated
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Vegetable stock (low-sodium) - 500 ml
• Coconut aminos - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Fresh lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the coconut oil in a large pot over medium heat.
2. Add the diced onion, carrot, and celery, sautéing until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the wild mushrooms to the pot and sauté for 5-7 minutes until they are tender and release their moisture.
5. Pour in the vegetable stock and bring to a boil.
6. Reduce the heat to a simmer, then add coconut aminos, salt, and black pepper to taste.
7. Let the broth simmer for 15 minutes to allow the flavors to meld.
8. Remove from heat and stir in fresh cilantro and lime juice before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from wild mushrooms, supporting immune function.
• Contains anti-inflammatory properties from ginger and garlic.

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