Mushroom Broth

WHAT:

• 2 TBLP butter

• 2 stalks celery

• 3 carrots

• 2 8oz containers of mushrooms

• 1 onion

• 4-5 cloves garlic

• 1 inch fresh ginger

• 1 whole lemon, juiced

• 8 cups filtered water

  HOW:

  1. In a large stock pot, sauté the mushrooms in the butter for 2-3 minutes until aromatic

  2. Add the rest of the ingredients

  3. Fill with water

  4. Bring to a boil over high heat

  5. Reduce heat to a simmer and cover for 1-2 hours

  6. Strain and store in jars in the fridge or freeze for later use