Vegan *Chicken* Broth! 🥣🥣 This golden broth blew my mind on how luxurious it is and truly tastes. Sometimes I find veggie broths a little too clear and stringent but this one is rich, woody and grounding and amazing on its own or with some veggies and noodles. 8-10 cloves garlic (yes that many!) 1 yellow onion, chopped 2 large carrots, peeled and chopped 2 celery, peeled and chopped 1 bulb and stalks of fennel, chopped 1 bunch of parsley 1/2 tsp grated fresh turmeric (or a couple of dashes of ground) 1/2 tsp black peppercorns 2 bay leaves 1 handful of dried shiitake mushrooms (or 1 cup of shiitake stems) 1 handful of dried porcini or maitake mushrooms 1 sheet of dried kombu 8-10 cups water Sea salt to taste 1 tbsp grass fed butter or vegan butter (you could use olive oil) Heat a large stockpot. Add butter or oil, then garlic and sauté on medium low just until fragrant you don’t want the garlic to brown. Add onion and sauté another minute. Add grated turmeric, 2 pinched of salt. Then add water and remaining broth ingredients and bring to a boil. Lower heat to a simmer and cover for 45 min to an hour. Seasoning w salt bit by bit as needed. Strain broth into another pot and use to serve w noodles and veg (seen here w rice noodles, lime, mint and cilantro) or on its own. It freezes well too!