
Warm, savory, and deeply aromatic, this mushroom and herb sipper is the kind of thing you'll want to curl up with on a cold afternoon or reach for when you need something nourishing but light. Dried shiitake mushrooms simmer low and slow with garlic, ginger, thyme, and rosemary until the broth turns rich and fragrant — then a hit of turmeric, coconut aminos, and apple cider vinegar rounds everything out into something genuinely craveable. The result is a golden-amber liquid that tastes far more complex than the ingredient list suggests. Every component here is naturally free from peanuts, and there are no sauces or condiments that typically sneak in hidden legume derivatives — coconut aminos does all the umami heavy lifting without any of the concern. It strains clean into your mug, leaving behind the spent solids so every sip is silky and smooth. A little fresh parsley on top makes it feel almost restaurant-worthy, even though it comes together in under twenty minutes on your stovetop.
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Combine the bone broth, dried shiitake mushrooms, smashed garlic, sliced ginger, thyme sprigs, and rosemary sprig in a small saucepan. Bring to a gentle simmer over medium heat.
Reduce the heat to low and simmer, uncovered, for 15 minutes, until the broth is deeply fragrant and the mushrooms have softened and released their flavor into the liquid.
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