+

Easy Mushroom Broth

Easy Mushroom Broth

Ingredients (12)

  • 1 tablespoon olive oil
  • 1 medium carrot, large dice
  • 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)
  • 1 medium yellow onion, large dice
  • 6 medium garlic cloves
  • 2 pounds medium white button mushrooms, stems trimmed and quartered
  • 8 Italian parsley sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons whole black peppercorns
  • 3 quarts (12 cups) water
  • 1/4 teaspoon kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories5
  • Fat0.18g
  • Saturated fat0.03g
  • Trans fat
  • Carbs0.77g
  • Fiber0.2g
  • Sugar0.31g
  • Protein0.35g
  • Cholesterol
  • Sodium30.22mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Store-bought mushroom broth is often too salty, with flavors that fall flat, so we developed our own easy recipe. The secret to a rich broth: sautéing the vegetables first, rather than just simmering them raw. This balanced broth—not too herbal or vegetal—is versatile enough to use anywhere you would use chicken or beef broth, like stews, soups, stuffing, or gravy.

Instructions

  1. 1Heat the oil in a large pot over medium-high heat until shimmering. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
  2. 2Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.
  3. 3Add the water and bring to a boil. Reduce the heat to low and simmer until the vegetables are completely soft and the stock has a pronounced mushroom flavor, about 1 hour.
  4. 4Remove from the heat and strain through a fine-mesh strainer set over a large heatproof container or saucepan; discard the contents of the strainer. Stir in the salt. If not using immediately, let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
Load Comments

Recommended from Chowhound

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook
Explainers

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...

11 Ways to Get Your Bananas Foster on for Mardi Gras
Recipe Round-Ups

11 Ways to Get Your Bananas Foster on for Mardi Gras

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners
The Easiest Way

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners

by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...