Margo’s is a friend, food warrior, nutritionist, activists, blogger, facebooker and one of the nicest people you will ever meet!  This is her recipe.  I think it is just fantastic and necessary to share with everyone!

You will need;

• Pork Neck Bones (to Make Stock)
• 1 Small Apple – finely chopped
• 1″ piece of raw ginger – grated
• 1 – 2 gloves of garlic
• 4 medium Carrots
• 1/2 tsp. cumin
• Salt & Pepper to Taste
• Dozen Shitake mushrooms

Make pork stock like any other meat stock. Start with 2-1/2 to 3 quarts of pork stock.  Boil down to 2 quarts to reduce water and increase flavour.  Add ginger, apple, garlic, carrots, cumin and salt and pepper.

Cook over medium/low heat without boiling until all ingredients are soft. Use an immersion blender or cool the broth and put into a blender to process until smooth.

Enjoy as is, or add a dozen or so shitake mushroom that have been browned in ghee or butter to the soup at the end. This adds a lovely flavour and the healing benefits of the medicinal mushroom at the same time.

Thank you Margo, it is a pleasure to be your farmer!