Step 1

Preheat oven to 350°F (177°C).

Step 2

Place the mushrooms, celery, carrots, onions, and chicken feet on a baking sheet and dot with ghee. Roast in preheated oven for 30 minutes or until the chicken feet take on a golden color.

Step 3

Transfer mushrooms, celery, carrots, onions, and chicken feet to a stock pot. If there is any liquid on the baking sheet, pour it into the stock pot.

Step 4

Add the ginger, bay leaves, peppercorns, and dulse to the stockpot and pour in the white vermouth. Fill the stock pot with water to sufficiently cover the contents. (See video.)

Step 5

Transfer the stockpot to the stovetop, bring the contents up to a boil, and then immediately turn the heat down to low and simmer uncovered for 6 hours.

Step 6

After 6 hours, remove the stockpot from the stovetop and place it on a heatproof surface. Use a spider strainer to remove all of the contents from the liquid.

Step 7

Using a funnel with a mesh strainer placed over a half-gallon jar, carefully pour the liquid into the jar. Repeat this process using a second jar until all the liquid has been poured out of the stockpot.

Step 8

Allow the mushroom broth to cool slightly, then place the lids on the jars and refrigerate. The mushroom broth will stay fresh, refrigerated for one week.

Step 9

You can freeze the mushroom broth in appropriate freezer-proof containers, and it will be at its optimal freshness for at least 2 to 3 months.

Step 10

As to the strained solids, separate the chicken feet from the other solids. Wrap the chicken feet well and refrigerate. Use within a day or two to make chicken bone broth.

Step 11

From the remaining solids, remove the bay leaves and discard them.

Step 12

Using sufficient mushroom broth, purée the mushrooms and vegetables along with the broth to make a mushroom soup. Add cream or milk to create a cream of mushroom soup and warm gently on the stovetop.