Step 1

Ferment the beets, radishes and the celeriac root with lacto-fermentation, a natural, safe way to make flavor enhancers that do not overpower. Scrub, slice veggies 1/4” thick, put in quart jar, cover with cabbage leaf, put 6 Tbs soy sauce and cup of apple cider vinegar over veggies, put rock weight on top. After one week, rinse veggies, dispose of cabbage leaf, and start your broth.

Step 2

Bring slices of 1/4” vegetables to rolling boil in 12 cups of water: wintercarrots, celeriac, celery, beets, radishes, with chunked tomatoes, chopped water cress, parsley. Brown lovage and onion in dry cast iron skillet, add. Skim off foam, turn to simmer overnight. Condense to 3/4 volume, add soaked woodear mushrooms, condense to half.

Step 3

Sieve out all ingredients, cool, run through food processor, put back in broth. Add herbs and spices, brewers’ yeast, bring to boil, ten minutes, remove savory. Taste, add Maggi seasoning to increase lovage flavor, if desired. Pour hot in quart sterilized mason jars with fresh lids. Tighten, immerse in 194 F degree waterbath, boil 15 minutes. Cool in waterbath. One quarter cup of dark brown concentrate makes 1 cup of vegetable soup broth. Label and date.