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mushroom broth

KMW2013 avatar
Recipe by
Kathy Williams
@KMW2013
Rock Hill, SC

This broth is good for soups, stews, and gravies. Saute some onions, mushrooms, and barley (I cook and freeze before hand) to make a quick soup for lunch.

►
yield 4 -8 1 cup serving
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For mushroom broth

  • 1/4 c
    vegetable oil
  • 1 1/2 lb
    white mushrooms, finely chopped
  • 1/2 lb
    baby portebello mushrooms, finely chopped
  • 1 sm
    onions, vidalia, chopped
  • 1
    bay leaf
  • 2 tsp
    garlic, chopped
  • 1 sprig
    rosemary
  • 1/2 tsp
    thyme
  • 1/2 c
    dried porcini or shiitake mushrooms (1/2 oz)
  • 2 c
    dry white wine
  • 1/2 c
    soy sauce
  • 6 c
    water

How To Make mushroom broth

  • 1
    In a non reactive pot heat vegetable oil over med-high heat. Add the white mushrooms, baby portabella, onion and garlic and cook, stirring until the mushrooms release thier liquid, about 5 minutes.
  • 2
    Add wine, soy sauce, bay leaf, rosemary sprig, thyme dried mushrooms, and 6 cups of water. Bring to a boil, cover, reduce heat and simmer for about 1 hour.
  • 3
    Pour the broth though a fine strainer into a heat proof bowl. Repeat and leave any paritcles at the bottom of bowl. Broth can be refrigerated for up to 4 days. Freeze in 2 cup size portions for 1 month.
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