Mushroom Stock (vegetarian) Recipe

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Mushroom Stock (Vegetarian)

Michelle Bates-Phipps


I wanted to use the stems of the mushrooms that my husband doesn't really like me to put into my recipes because I so hate to waste good food so I created this recipe that will utilize them and be delicious.

pinch tips: How to Slice & Mince Vegetables Like a Pro




10 Min


2 Hr


Stove Top


1 c
mushroom pieces
1 clove
roasted garlic
1 small
red sweet onion
3 c

Directions Step-By-Step

cut the ends off of mushroom stems or slice any other part of a mushroom that you want to use. Peel your onion.
place all ingredients in pan, bring to a boil, let simmer for 20 minutes or until broth has the flavor you like. Remove vegetables from broth.
I added extra prep and cooking time because you can do so much more with this recipe. If you have a larger amount of mushrooms to use you can just add a comparable amount of water, then let cook down to give your stock a rich texture.
you can also chop mushrooms and onions smaller and leave in broth or puree slightly cooled vegetables in food processor if you like the texture.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #mushroom, #stock