Mushroom Broth

Kathy Williams


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.


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4-8 1 cup serving
10 Min
1 Hr
Stove Top


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

How to Make Mushroom Broth


  • 1In 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.
  • 2Add 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.
  • 3Pour 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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About Mushroom Broth

Course/Dish: Other Soups, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Hashtags: #mushrooms, #broth

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