I heat up the pan, and I put a big hunk of the grass-fed ghee in the bottom of the pan. And then, depending on what I have, so we grow probably 80-90% of our non-grain plant food. So all the berries and fruit besides apples. Which we get from a biodynamic farmer. But carrots and celeriac and rutabagas are either from our garden at the end of the year, like now, they’re sometimes from a local farm. It grows them just up the road. And we also freeze dry and dehydrate all those things. Every soup is a big hunk of ghee.

And then I put like a teaspoon, a full teaspoon of our turmeric powder. And whenever there’s a spice that we don’t have, I almost always will get it from a company called Burlap and Barrel. They have really fabulous single source organic spices. So it’s either our own turmeric, a teaspoon that I dissolve in the hot ghee, or from burlap and barrel. And then I add to that the hot ghee. I add first an onion, or a freeze dried onion, and then a carrot, and then a rutabaga, cut up into small chunks, and then a celeriac, and that’s pretty much it.

Every morning, then I take dried mushrooms from a wild mushroom mix that I get from a company called Northwest Wild. So they have this great wild mushroom mix. Right after I feed the cats, I put a handful of these wild mushrooms in a little bowl of hot water, so I let them rehydrate. So I saute all these different vegetables, sometimes some greens, or some beets, or celery, or whatever we have from the garden, or whatever we have that’s freeze dried or dehydrated, and I’ll saute that until they’re soft. It’s sort of coated with the ghee, the turmeric, and I’m thinking maybe this is too much detail, but this is what I do.

When it’s soft, I add bone broth. My wife makes bone broth from locally sourced bones, and there’s almost always chicken feet, so the broth is very gelatinous. Like when it’s in the refrigerator, you could stick a toothpick in it, and it’ll stand up straight. So I put enough of that to make two big bowls of soup, and then I put the mushrooms in the hot water into the pot. The water, as I’ve described, is primary spring water that I put through this Mayu filter, which is a magnetic filter, which stirs it for maybe 10 minutes, and then I stir it with the wand for about a minute.

And that’s the water that I use to do all the cooking and drinking, etc. So we’ve got now a pot of different vegetables, and mushrooms, and broth, and a little bit of water. To that, if we have leftover chicken or meat, I’ll add that. If we have leftover rice, it’s the only other grain I eat besides what I’ll tell you in a minute. I’ll add some of that, or rare occasion when we have leftover beans or peas, I’ll add that to the soup. And then I pretty much always add sea vegetables powder, about a half a teaspoon.

That’s from Dr. Cowan’s Garden. And then I add half a teaspoon of burdock root powder, that’s also from Dr. Cowan’s Garden. And then I add about a half a teaspoon of ashitaba powder to that, and then I bring that up to a boil. And then when it comes up to a boil, I put it on a very low burner and simmer it for anywhere from between a half an hour to an hour. [tr:trw].

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