People suffering from deficiencies like osteoporosis and adrenal fatigue always ask me how they should use the bone stocks to help improve their health. Depending on their condition, I usually suggest using those hearty stocks in veggie-based stews.
Combining bone stocks with vegetables and fungi, gives you the best of both worlds.
Your digestive system and bones get the collagen and minerals they need for support from the stock, and all of your organs and bodily systems get a big dose of veggie vitamins, and fiber too.
In the recipe below I used beef stock. But, you can use any stock: chicken, pork, lamb, duck, turkey, goat or even fish stock.
You can also use any vegetables and fungi that you like. I chose roots and tubers because it’s winter and those foods are more available. Plus, I used cremini mushrooms but there is a wide variety of mushrooms you can choose: button, shitake, maitake, portobello, oyster… you get the picture.
Mix and match your favorite foods with any stock to make it taste nourishing and delicious. Enjoy!
- 1 tbsp. olive oil
- 1 large onion, peeled and chopped
- 1 & ½ cups cremini mushrooms
- 3 garlic cloves, peeled and minced
- 1 large red potato, chopped into 1 inch cubes
- 2 large carrots, cut into 1 inch rounds
- 1 celeriac root, peeled and chopped into 1 inch cubes
- 3 & ½ cups beef stock (or other stock)
- 2 tsp. dried rosemary
- 1 tsp. sea salt
- ¼ tsp. freshly ground black pepper
- ¼ cup parsley, chopped
- On a medium heat, add olive oil into a large soup pot.
- Add onion and a pinch of sea salt.
- Saute 2-3 minutes or until wilted.
- Add mushrooms and a pinch of sea salt.
- Saute 2-3 minutes.
- Add potato, carrots, celeriac, beef stock, rosemary and salt and pepper.
- Bring to a boil, cover and lower heat to simmer 20-25 minutes.
- Garnish with fresh parsley.