Mustard Greens & Mushroom Broth


Soup Course

“Sustainable Garden Menu”

To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sustainable Garden Menu”.

I love my slow cooker and use it about 7 times a week on average. We make everything from broths, to jams to all in one pot meals in it. In fact, I have several slow cookers that I sometimes run simultaneously. It reminds me of the big brass pots that my Grandmother used to have cooking over a slow fire in our village in India. The faux stainless steel and black ceramic appliances plugged into the ugly socket are no where near the romantic vision of the brass pots over the wood fire in the clay and brick walled kitchen. But it’s the notion of slow cooking. Something that fills the house with it’s delicious aroma so that you anticipate your meal. This soup did just that. I actually had it in the slow cooker for about eight hours. So really this is something you have to throw together the morning of whenever you’re going to serve the meal and then just let it sit there. Super easy to make but so full of flavor, this broth is one I will be returning to several times this winter.


1 Lb Mustard Greens Chopped (I used the stalks, leaves and flowers because it will all be strained out later)

8 Dried Shiitake Mushrooms

1 Bunch Of Sage

1 Small Onion Sliced

2 Tsp Salt

8 Cups Of Water


Throw it all into your slow cooker for about 6-8 hours on low heat. If you’re tight on time then do 2 hours on high heat and then 2 hours on low heat. Once it’s done then strain out all the solids and you’re done! If you don’t have a slow cooker- get one! No, really you can just bring everything to a boil in a large pot and then simmer (on really low heat) for about 2 hours.