or for vegan preparation: Vegan Shiitake Mushroom Broth
1 organic white onion
2 stalks of organic celery
1 medium organic carrot
1 medium organic red bell pepper(optional)
2 cloves of garlic
1/4 head of purple cabbage(optional)
1 piece of organic zucchini (optional)
2 organic red potatoes
3 sprigs of fresh thyme
1 tsp oregano
1 tsp garlic powder
2 tsp onion powder
Salt to taste
Pepper to taste
1 Tablespoon of cornstarch (optional)
Start by placing a 3 quart pot on med-high heat. Dice all veggies to spoon size pieces. When the oil is hot, add carrots, onions, celery, zucchini and bell pepper and sauté for 3 to 5 minutes until the veggies are soft. Then, add garlic and cabbage and sauté until cabbage is wilted and soft.
Next, add your Remedy Bone Broth of choice. It can be thawed or frozen. Let it melt if frozen. When thawed, add all your spices and herbs except for salt. Simmer for at least 10 minutes, preferably 20 or more, then add potatoes. Simmer for another 15 minutes or until potatoes are soft. Once soft, add salt to taste, adding small amounts at a time until you reach your desired salt level.
Put the cornstarch in a small bowl and add a little warm water (about 2 to 3 tablespoons) and stir together until it's well mixed. Pour the cornstarch mixture into soup and allow to thicken, stirring occasionally over the next 5 minutes.
Serve and enjoy!