From the June/July 2018 issue
- 1/2 cup dried porcini mushrooms
- 1 TBSP coconut or avocado oil
- 1 medium-size yellow onion, diced
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 1 cup white mushrooms, sliced
- 4 cloves garlic, minced or finely grated
- 1 TBSP fresh rosemary, finely chopped
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 2 cups bite-sized broccoli florets
- 3 cups kale, chopped
- 1 medium zucchini, diced
- 1 (14-oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- Sea salt and black pepper, to taste
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