Chaga Vegetable Scrap Stock
Servings 8
Ingredients
Veggie scrap suggestions:
- Tops of bell peppers
- Fennel tops/bottoms
- Onion peels
- Garlic peels
- Ginger ends/peels
- Mushroom stems
- Celery hearts
- Carrot peels and greens
Additional Ingredients
- 2 dried bay leaves
- 2 Fresh thyme sprigs
- 1 sachet Pique Chaga Mushroom Elixir
- 8 cups filtered water
- Cooked noodles for serving
Instructions
- Add vegetable scraps, bay leaves and thyme to a large stock pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 1 hour.
- Strain broth into a separate pot or bowl and stir in Chaga tea crystals. Cool to room temperature or serve hot over noodles. Store stock in an airtight container in the refrigerator or freeze for up to 6 months.