Warm, deeply savory, and packed with earthy depth, this mushroom and herb sipper is the kind of thing you'll want to curl up with on a cold afternoon. Dried shiitake mushrooms, smashed garlic, and fresh ginger simmer low and slow with thyme and rosemary until the broth turns impossibly fragrant — the kind of smell that fills the whole kitchen. A splash of coconut aminos adds a gentle umami richness, while apple cider vinegar and turmeric round everything out into a golden-amber cup that feels almost medicinal in the best way. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based additives — every ingredient is straightforward and easy to verify. Coconut aminos stand in beautifully for soy sauce without introducing any problematic grains, so you get that savory depth without compromise. Strained smooth and served steaming hot, it's an elegant little ritual that takes almost no effort to pull off.
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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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