Bay Area 'soup shaman' Rebecca Katz shares her secrets to making a great soup
Bone broth is a hot trend these days, but it's also one of the oldest foods on the planet.
“Women have been throwing bones in pots since the beginning of time, because they didn't want to waste anything,” said Rebecca Katz of San Rafael, a self-described “soup shaman” who has written five cookbooks on healthy eating, including her latest, “Clean Soups: Simple, Nourishing Recipes for Health and Vitality” (Ten Speed Press, 2016.)
As a child, Katz used to perch on the kitchen counter to watch her Nana make chicken soup (yes, the recipe is in the book.) Then, she was singled out in culinary school for her soup and risotto-making skills.
“Soup has always been in my wheelhouse,” Katz said matter-of-factly in a phone interview. “It's something that comes naturally to me.”
Her soup secrets - start with a great stock, understand the common elements in each soup and how they come together, taste as you go, and don't forget to garnish - are simple but can elevate a simple broth from thin and watery to vibrant and complex.
In addition to being healthy, soup is also fun to make, whether you've just gone to the farmers market or are trying to clean out the fridge. And people always love it, especially with some crusty bread for dipping.
“Soup making is one of the most forgiving of all the culinary techniques, the most creative, and the most alchemical for health,” she said. “Whether you are vegan or Paleo or gluten-free or a French cuisine devotee, soup is the universal language. Period. End of story. You can never go wrong.”
In January, when you want to shed a few extra pounds while staying warm, slurping some flavorful, nutrient-dense soups on a regular basis can nourish your body in a deeply satisfying way.
“Any time you are drinking a nice warm liquid, you are hydrating your body, and it's almost like that liquid elixir is stopping along the way to talk to every one of those cells,” she said. “So soups are a great way to keep yourself hydrated, which is a big thing for firing the circuits in the brain.”
At the heart of Katz's soup savvy is her Magic Mineral Broth, the mother recipe that she developed over time, then riffed off several variations that incorporate other ingredients, such as chicken bones or coconut milk.
“It is the basis of all my soups … the fulcrum of the wheel,” she said of the broth. “It became a thing … and now it has this cult following.”
The Magic Mineral Broth - also known as MMB or simply The Broth - was born back in 2001, before folks knew how to make healthy food actually taste good, Katz said.
While teaching a cooking class, she came across a recipe for a healthy Potassium Broth. But after she looked at it, she knew it was going to taste bitter. So she started to perfect it with her culinary sorcery.
“I threw in sweet potatoes and garlic, and some kombu and a bay leaf,” she said. “I wanted some aromatics, so I added allspice berries and peppercorns, and loaded it up with garlic and leeks.”
The resulting broth had a rounded, sweet and savory flavor - without losing any of the minerals and trace minerals that made it healthy. The response of the students was so positive that she decided to continue to road test and tweak the recipe until she nailed it.
“It took me 60 gallons to perfect the recipe and six trips around the world,” she said. “I felt like I had 10 grandmothers channeling through me from different parts of the world.”
The recipe was completed just in time to be published in her first book, “One Bite at a Time,” which came out in 2004, with a revision in 2008.
The four variations on that broth came about when Katz was writing her second book, the award-winning “The Cancer-Fighting Kitchen,” which came out in 2009, then was revised and republished earlier this year.
“The head of Ten Speed Press was dealing with a blood cancer, and I knew a beef broth was going to be helpful, because of the iron and the collagen and the marrow,” she said. “Then I did it with chicken, and when I was working on ‘Clean Soups,' I started doing one with ginger and burdock root and shiitake mushrooms, so it was super immune boosting … and one with lemongrass and ginger for a Thai Coconut Milk Broth.”
In “Clean Soups,” Katz suggests that true soup fanatics make 8 quarts of Magic Mineral Broth a month and freeze it. Then they can take out a couple of quarts at a time and turn it into one of her tasty variations.
To help you along the way, the book includes a “Soup Tool Kit,” with pantry items, equipment, storage tips and a plan for a “Weekend Jump-Start Cleanse” for those looking to lose weight this winter.
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