appetizers

Herbed Mushroom Sipping Broth with Avocado Oil Drizzle

Sip on this: A rich, filling broth made with fresh oyster mushrooms, seasoned with aromatic herbs like Organic Rubbed Sage and Thyme. A drizzle of avocado oil before serving in mugs provides the perfect finishing touch.
20 min
PREP TIME
1h 15 min
COOK TIME
180
CALORIES
12
INGREDIENTS

INGREDIENTS

  • 2 tablespoons (30 mililiters) olive oil
  • 2 cups (500 mililiters) fresh oyster mushrooms, torn into strips
  • 1 1/2 cups (375 mililiter) thinly sliced leeks, white and light green parts or 1 cup (250 mL) thinly sliced sweet onion
  • 4 garlic cloves, thinly sliced
  • 1/2 cup (125 mililiters) dry white wine
  • 2 containers (946 mililiters) Unsalted Vegetable Stock
  • 2 tablespoons (30 mililiters) Peppercorns Black
  • 1 teaspoon (5 mililiters) Organic Sage Rubbed
  • 1 teaspoon (5 mililiters) Sea Salt Grinder
  • 1 teaspoon (5 mililiters) Thyme Leaves
  • 1 tablespoon (15 mililiters) lemon juice
  • 5 teaspoons (25 mililiters) avocado oil, divided

Preparation

  • 1 Heat oil in 8-quart (7.6 L) stockpot on high heat. Add mushrooms, leeks and garlic; cook and stir until vegetables begin to brown. Deglaze with wine, scraping browned bits from bottom of pan.
  • 2 Add stock, peppercorns, sage, sea salt and thyme; bring to boil. Reduce heat to low; simmer 1 hour.
  • 3 Strain broth through fine mesh strainer. Discard solids. Stir lemon juice into broth. Season as desired with salt and pepper. Pour broth into beverage glasses or mugs. Drizzle each with 1 tsp (5 mL) of the avocado oil just before serving.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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