This nourishing vegan broth is infused with a variety of fresh and dried mushrooms (reconstituted by soaking), a true highlight of this dish are the delicate flakes of nutrient-rich bull kelp harvested off the Northern California coast by Julie Drucker of Yemaya Seaweed. Makrut lime leaves from a local garden add subtle aromatic notes.
Ingredients: filtered water, leeks,* fresh maitake and nameko mushrooms,* reconstituted porcini, shiitake, oyster, chanterelle mushrooms,* Celtic sea salt, wild-harvested bull kelp, olive oil,* garlic,* porcini powder,* thyme,* makrut lime leaves*, lime zest* (* = organic)
Recipe is vegan, gluten-free, dairy-free and nightshade-free.
