Easy Mushroom Broth

Name: Easy Mushroom Broth
Prep time: 20 min
Total time: 1 h 40 min
Yield: About 2 1/2 quarts
Ingredients: 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

Mushrooms Braising Soup Gluten Free Vegan Vegetarian Parsley Thyme Carrots Garlic Onions Winter Comfort Food Vegetables Easy

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About 2 1/2 quarts Easy

Total: 1 hr 40 mins

7 Ratings

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

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Nutritional Information

Calories1
Fat0.03g
Saturated fat0.0g
Trans fat0g
Carbs0.13g
Fiber0.03g
Sugar0.05g
Protein0.06g
Cholesterol0g
Sodium5.03mg
Nutritional Analysis per serving (24 servings) Powered by

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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.

by CHOW Test Kitchen

Instructions

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.
2Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.
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.
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.

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