Easy Recipe
Prep Time
10 minutes
Cook Time
2 hours
3 quarts

This delicious and medicinal soup stock can be used as a base for a soup or stew or simply sipped when you have a cold or flu. I like to freeze at least half of this when I make it because you never know when you will need it!

12 cups water
1 large onions chopped
1 heads garlic cut in half crosswise
2 inches fresh ginger sliced
3 celery stalks chopped
2 carrots chopped
3 cups chopped shiitake mushrooms
1 pieces kombu
1 lemongrass stalks chopped (optional)
1 teaspoons crushed red pepper flakes
1 teaspoons sea salt