• 1 Tbl Coconut Oil
• 1 Onion chopped
• 2 Stalks Celery chopped
• 3 Carrots sliced into 1/4" rounds
• 2 Parsnips sliced into 1/4" rounds
• Shitake Mushrooms rehydrated
• Salt and Pepper to taste
• 4 C Vegetable Broth I prefer low-sodium
• 2 Green Tea Bags with Lemon
• 1 tsp Black Peppercorns
• 2 small Bay Leaf or 1 large
• 2 Cloves of Garlic minced
• 1-1/2 tsp of freshly grated Ginger
• 1/2 tsp Ground Turmeric
• Lemon halves optional, grilled
• Parsley for garnish
• Eggless Noodles
• Crackers for serving

• To begin, add the vegetable broth, bay leaves, turmeric, ginger and peppercorns to a large stock pot.
• Tie the tea bags as I have shown here so they can steep in the liquid.
• Bring the liquid to a boil, add the tea bags and simmer for about 2-3 minutes.
• Remove the tea bags and strain the liquid to remove the bay leaves and peppercorns.
• In a large saute pan, add the coconut oil, onions, celery, carrots and parsnips and season with salt and pepper.
• Once tender, remove from the burner and add the garlic, allow the residual heat to cook it.
• If you have a grill pan, heat to high and add the lemon halves for just a few minutes until caramelized. This step is optional.
• Add lemon halves to the broth and boil for about 10 minutes. Remove the lemons.
• While the broth is boiling, rehydrate the shitake mushrooms in hot water for 10 minutes, drain and rinse.
• Prepare the noodles.
• Combine the mushrooms, sauteed vegetables and broth.
• Garnish with fresh parsley and serve with your favorite crackers.

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