There are a bunch of green, orange and pink vegetables in water that are starting to boil into a broth

Taren's Earth Broth

Earth Broth

Wondrous chef Taren Coulter created this beautiful recipe for us... 
"The divine power of mushrooms! This concentrated broth is complex, rich, and of utmost nourishment. I love to enjoy this when I need a pick me up physically or mentally. Ingredients are really interchangeable, so you can use this recipe as a guide and get creative with what you have at home. The world is your oyster!" Find her website here!


  • 1 pound of mixed mushrooms- I am using Shiitake, Oyster, Crimini, Hen of the woods, Beech

  • 1 yellow onion
  • 4 whole spring onion, stems included
  • 2 whole green garlic, stems included 
  • 2 leeks 
  • 1 whole garlic head 
  • ½ fennel bulb
  • 4 carrots 
  • 2” knob of ginger
  • 2” piece of kombu seaweed
  • 2 bay leaves
  • 4 sprigs of thyme
  • Small bunch of parsley 
  • 10 whole peppercorns
  • Generous pinch of sea salt
  • 3 quarts of water 
  • ⅔ cup white wine
  • Sunflower oil or any neutral oil for roasting and sauteing 
  • Reserve for serving: Rainbo Chaga, chickpea miso, full fat coconut milk 



  1. Heat oven to 425 f.
  2. Chop veggies and alliums how ever you like, does not need to be anything fancy! Reserve the stems of the spring onions and the whole green garlic bulbs for sauteing 
  3. Toss with a bit of oil and place straight onto your baking sheet and into the oven for about 20 minutes or until golden brown - keep an eye on them! 
  4. While the veggies are roasting, you will need two separate pans to saute the reserved alliums(spring onion stems/green garlic) and the mushrooms. I like to gently tear my mushrooms, making sure not to bruise any of them before sauteeing
  5. Turn your pans onto low heat
  6. Add a bit of oil to the pan
  7. Add your alliums to one pan and mushrooms to the other let them sit undisturbed for a bit. Let that flavor slowly come out!
  8. Once they become fragrant, give them a nice stir and let sit for maybe another 7 minutes undisturbed
  9. Next, deglaze the pans
  10. ⅓ cup white wine into each pan, your kitchen will smell amazing..
  11. Give them another nice stir, be sure to keep the heat on low and not to burn anything!
  12. By this time everything in the oven should be roasted 
  13. Get your big pot out and 3 quarts of water ready!
  14. Set pot on low heat- we want to bring the pot to a nice simmer. Nothing more, nothing less
  15. Everything into the pot they go
  16. Add all of the spices, herbs, ginger, salt , kombu etc 
  17. Let the broth simmer for 45 min with the lid on
  18. Strain and then compost the cooked components if you can please! Or use for another stock! 
  19. You should be left with about 2 ½ quarts of concentrated broth
  20. Let cool before keeping in the fridge for up to 5 days 

To Serve for 1:

  1. Add 16oz of broth to a blender, 4 ml Chaga tincture2 tsp chickpea miso, splash of full fat coconut milk
  2. Blend thoroughly until miso is completely emulsified  and reheat over a pot if needed
  3. Chef Kisses! 

there are 5 different mushrooms pictured on top of a cutting board with garlic and onionsin two pans there are leeks, onions, garlic and carrots laid out with olive oil drizzled on top- they are about to go into the oven