Food & Cooking Recipes Appetizers Finger Food Recipes Chicken Broth with Shiitake Mushrooms and Broccoli By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 28, 2020 Print Share Share Tweet Pin Email Servings: 4 When you're not feeling quite up to par, this broth, subtly flavored with slivers of shiitake mushrooms and tender broccoli florets, is a nourishing and tasty meal. Ingredients 3 pounds chicken wings 8 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat 1 ounce (about 10) dried shiitake mushrooms, rinsed 1 medium onion, peeled and roughly chopped 6 large sprigs fresh thyme 5 whole black peppercorns 1 head garlic 4 ounces (about 12) fresh shiitake mushrooms, stems removed and caps sliced crosswise into thin pieces 1 small or ½ large head broccoli, trimmed of stalks and florets reserved Salt and freshly ground black pepper Directions Combine chicken wings, chicken stock, dried shiitake mushrooms, onion, thyme, and peppercorns in a medium saucepan. Cover; bring liquid to a boil. Reduce heat; simmer gently, with lid slightly ajar, 1 hour. Strain the broth through a fine sieve set over a heat-proof bowl, and discard the solids. Let the broth cool to room temperature, and cover bowl with plastic wrap. Transfer broth to refrigerator, and chill. Heat oven to 400 degrees. Wrap garlic head in aluminum foil, and cook until cloves become very soft, 35 to 45 minutes. Set roasted garlic aside to cool. Using a spoon, skim off all fat from chilled broth; discard the fat. Transfer the broth to a medium saucepan, and warm over medium-low heat. Add the fresh shiitake mushrooms; continue warming soup. Remove the roasted garlic from each clove, and transfer to a small bowl. Using a fork, combine until a puree forms. Set aside. Place a steamer basket in the bottom of a large saucepan containing 1 inch of water. Place broccoli florets in steamer. Cover, and bring to a boil over high heat. Reduce heat to medium low, and steam, until broccoli is fork tender, 1 to 3 minutes. Remove broccoli from the steamer. Add steamed broccoli to the soup. Season with salt and pepper. Divide soup among four soup plates, and garnish each with 1/2 teaspoon roasted-garlic puree. Serve. Cook's Notes You can make the broth up to Step 2 a couple of days in advance, and refrigerate. Print