Prep time: 2 1/2 hours Serves: 4
This clear broth does wonders if you're feeling congested and makes a very effective immune booster too. The large amount of garlic may surprise you, but trust me the flavour is fantastic. Shiitake mushrooms are a symbol of longevity in Asia and an excellent source of selenium, a known antioxidant that plays a vital role in boosting the immune system.
30g dried shiitake, porcini and oyster mushrooms (add extra fresh Shiitake mushrooms if available)
1 tablespoon olive oil
1 medium white onion, finely chopped
A thumb sized piece of ginger, peeled and grated
1 whole garlic bulb, peeled
3 teaspoons Marigold Swiss Vegetable Bouillon Powder or 1 vegetable stock cube
Juice 1 lemon
Sea salt and freshly ground black pepper to taste
1. Pour boiling water (about 250ml) over the dried mushrooms in a bowl and leave them to soak for 10 minutes.
2. In the meantime, heat the oil in a heavy-based ovenproof pan. Add the onion and ginger then crush in all the garlic cloves. Fry gently until softened and aromatic.
3. Add the mushrooms and their water to the an, plus any fresh mushrooms, then stir in the stock and the lemon juice.
4. Season then gently simmer with the lid on for at least 2 hours. Alternatively transfer the pan to a low oven (about 120ºC). Season to taste before serving with crusty bread.
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