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!
Ingredients
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
