> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Roasted Garlic and Mushroom Sipping Broth with Fresh Thyme - URL: https://thatpaleochick.com/roasted-garlic-mushroom-sipping-broth/ - Published: 2026-10-27T19:15:56.000Z - Updated: 2026-10-27T19:15:56.000Z - Description: A rich, deeply savory paleo sipping broth built on roasted garlic, dried mushrooms, and fresh thyme. Warming, nourishing, and ready in under 30 minutes, no mug of coffee can compete. - Author: Krista Wade - Tags: Recipe, Paleo, Drink, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Keto-Friendly, Whole30, Nut-Free, Egg-Free, Mediterranean, Sugar-Free, Anti-Inflammatory, Mushrooms, Roasted Garlic, Bone Broth, Thyme, Sipping Broth, Savory, Warm Drink, Umami, Celiac-Friendly My coffee habit is real and I am not apologizing for it. But there are stretches where my body is just asking for something different. Not sweet, not caffeinated. Just warm and deeply savory and satisfying in a way that settles you. That is what this mushroom sipping broth is. The roasted garlic is the whole point here. Roasting a full head transforms it from sharp and pungent into something sweet, nutty, and almost buttery. Blend that with rehydrated porcini mushrooms, good bone broth, fresh thyme, and a splash of coconut aminos, and you get something that drinks like a hug. I sip it out of a mug at my desk. I pour it into a thermos when I need something grounding mid-afternoon. It requires almost no active work and the flavor is honestly absurd for how simple it is. --- ## Nutritional Benefits ### Mushrooms and B Vitamins - Dried porcini and shiitake mushrooms are concentrated sources of B vitamins, including riboflavin (B2) and niacin (B3), which the body uses for energy metabolism. According to the USDA FoodData Central database, dried shiitake mushrooms provide meaningful amounts of both per serving. - Mushrooms are one of the few non-animal food sources that can contain vitamin D, particularly when dried with their gills facing the sun, according to research published in the journal Nutrients (2013). - They also contribute copper and selenium, two trace minerals that tend to be underrepresented in a lot of modern diets. ### Bone Broth and Collagen Peptides - Good-quality bone broth is a natural source of collagen peptides and gelatin, which research suggests may support joint comfort. A review published in the British Journal of Sports Medicine (2017) found that collagen supplementation was linked to reduced joint pain in athletes. - Bone broth also provides glycine, an amino acid that plays a role in the body's production of glutathione, one of its primary antioxidant compounds, according to research in Antioxidants (2020). - For a sipping broth, starting with an unsalted or low-sodium quality bone broth lets you control the final salt level while still getting the nutritional benefit. ### Roasted Garlic - Garlic contains allicin, a sulfur compound that forms when garlic is crushed or cut. Research published in the Journal of Nutrition (2006) has linked garlic consumption to general cardiovascular support, noting associations between garlic intake and improvements in blood pressure markers. - Roasting garlic mellows its bite but does not eliminate its beneficial compounds. It also becomes more digestible for people who find raw garlic harsh. - Garlic provides small but meaningful amounts of manganese, vitamin B6, and vitamin C per the USDA FoodData Central database. ### Coconut Aminos as a Soy-Free Umami Boost - Coconut aminos bring a savory, slightly sweet depth to this broth without the soy or gluten found in conventional soy sauce. They are derived from the fermented sap of coconut blossoms. - They are naturally lower in sodium than soy sauce. The USDA lists coconut aminos at around 90 to 130mg sodium per teaspoon compared to roughly 300mg or more in regular soy sauce. - For anyone following Whole30, coconut aminos are a fully compliant pantry staple and a simple way to add that extra savory layer to broths and sauces. --- ## FAQs ### Can I use fresh mushrooms instead of dried? You can, but dried mushrooms genuinely make this better. The drying process concentrates the umami compounds significantly, and the soaking liquid becomes a rich mushroom tea that doubles as part of your broth base. Fresh mushrooms will give you a lighter flavor. If you go fresh, use about 6 oz of cremini or shiitake, slice them, and saute in a dry pan until deeply browned before adding to the broth. You will lose the soaking liquid step, so just use all bone broth instead. ### What if I do not have an immersion blender? A regular countertop blender works fine. Just let the broth cool for a few minutes first and do not fill it more than halfway. Hold the lid down firmly with a kitchen towel because hot liquid in a blender can be unpredictable. Blend in batches if needed. ### Can I skip straining the broth after blending? Absolutely. Straining gives you a cleaner, more elegant sipping broth. Skipping the strain gives you something thicker and more substantial. Both are good. It really depends on what you want out of it that day. ### How do I store it and reheat it? Store it in a sealed jar or container in the fridge for up to 4 days. It will thicken slightly when cold because of the gelatin in the bone broth. Reheat gently on the stovetop over medium-low heat, stirring as it warms back up. Do not boil it hard after blending or the texture can get a little foamy. ### Is this Whole30 compliant? Yes, as long as your bone broth is Whole30 compliant. Many store-bought bone broths contain added sugar or other off-plan ingredients, so read the label or make your own. Everything else in this recipe is fully compliant. ### Can I add protein to make it more filling? Totally. A scoop of unflavored collagen peptides dissolves right into the hot broth and adds a protein boost without changing the flavor at all. You can also stir in a small drizzle of extra-virgin olive oil just before serving for a richer, more satiating sip. --- If you make this, I want to hear what you thought. Did you strain it or leave it thick? Did you drink it in the morning or save it for the afternoon slump? Drop it in the comments. And if you are on a broth kick, save this one because it keeps in the fridge all week and gets better after the first day. How did your **Roasted Garlic and Mushroom Sipping Broth with Fresh Thyme** turn out? Tag **@ThatPaleoChick** and share it! #paleodrink #sippingbroth #mushroombroth #whole30drink #roastedgarlic #bonebroth #dairyfree #glutenfree #paleorecipes #realfood ## Roasted Garlic and Mushroom Sipping Broth with Fresh Thyme A rich, deeply savory paleo sipping broth built on roasted garlic, dried mushrooms, and fresh thyme. Warming, nourishing, and ready in under 30 minutes, no mug of coffee can compete. - Prep time: 10 min - Cook time: 20 min - Total time: 30 min - Servings: 2 servings ### Ingredients - 1 whole head of garlic - 1 teaspoon avocado oil or extra-virgin olive oil (for roasting) - 1 oz dried porcini or shiitake mushrooms (about 1 packed cup) - 2 cups boiling water (for rehydrating mushrooms) - 2 cups good-quality chicken or beef bone broth (unsalted or low-sodium) - 4 sprigs fresh thyme, plus more for serving - 1 small shallot, halved - 1 tablespoon coconut aminos - 1/4 teaspoon fine sea salt, or to taste - 1/8 teaspoon black pepper - Pinch of smoked paprika ### Instructions 1. Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with avocado oil, and wrap tightly in parchment paper, then foil. Roast for 35 to 40 minutes until the cloves are completely soft, golden, and caramelized. Let cool slightly. (You can roast garlic ahead and store it in the fridge for up to a week.) 2. While the garlic roasts, place the dried mushrooms in a heatproof bowl and cover with 2 cups of boiling water. Let steep for 15 to 20 minutes until fully rehydrated and the soaking liquid is deep brown and fragrant. 3. Lift the mushrooms out of the soaking liquid and squeeze gently to release extra liquid back into the bowl. Set the mushrooms aside. Slowly pour the mushroom soaking liquid through a fine-mesh strainer lined with a paper towel or cheesecloth, leaving any grit behind. Reserve this strained liquid. 4. Squeeze the roasted garlic cloves out of their skins into a medium saucepan. Add the strained mushroom liquid, bone broth, rehydrated mushrooms, shallot halves, and thyme sprigs. Bring to a gentle simmer over medium heat. 5. Simmer uncovered for 10 minutes to let all the flavors come together. Add the coconut aminos, salt, pepper, and smoked paprika. 6. Remove the shallot halves and thyme sprigs. Use an immersion blender (or transfer to a standing blender carefully) and blend until completely smooth and velvety. 7. Taste and adjust salt. Strain through a fine-mesh strainer if you prefer a clearer broth, or serve as-is for a thicker, richer sip. 8. Ladle into two mugs, tuck in a fresh thyme sprig, and sip warm. ### Nutrition per serving - Calories: 55 - Total Fat: 2g - Carbohydrates: 6g - Protein: 4g - Dietary Fiber: 1g - Sugar: 1g