Enjoy this recipe Whitney has shared for bone broth with an immunity boost!

1 Quart of Bone Broth– homemade or I get some at Dundore & Heister.  True bone broth is cooked on a simmer for 24-48 hours.

1 package of a variety of mushrooms, pre-sliced- I used shiitake, oyster, button, and maitake

1-2” piece of ginger, peeled and chopped

3-4 cloves of garlic, peeled and chopped (I use a garlic press)

3 stalks of celery, chopped

1 medium onion, chopped

1-2 Zucchinis- cut into ½” medallions and

Pink Himalayan Sea Salt to taste

Fresh Parsley, about 2 tablespoons, chopped

Fresh Rosemary, about 2 tablespoons, chopped

1 tablespoon of avocado or coconut oil

• Add 1 tablespoon of oil to your soup pot.
• Add the chopped garlic and sauté for 1-2 minutes, then add the onion, ginger, and celery.
• Pour in your bone broth and bring to a boil.
• Add the mushrooms and simmer for 5 minutes.
• Add the zucchini and simmer for 10 more minutes or until the mushrooms and zucchini are somewhat soft.
• Add the chopped parsley and rosemary (or fresh herbs of choice).

Enjoy! <3

Whitney George

Functional Nutritionist