mushroom broth
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.
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
4-8 1 cup serving
Ingredients
- 1/4 cup vegetable oil
- 1 1/2 pounds white mushrooms, finely chopped
- 1/2 pound baby portebello mushrooms, finely chopped
- 1 small onions, vidalia, chopped
- 1 - bay leaf
- 2 teaspoons garlic, chopped
- 1 sprig rosemary
- 1/2 teaspoon thyme
- 1/2 cup dried porcini or shiitake mushrooms (1/2 oz)
- 2 cups dry white wine
- 1/2 cup soy sauce
- 6 cups water
How To Make mushroom broth
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Category:
Other Sauces
Keyword:
#mushrooms
Keyword:
#broth
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Diet:
Low Carb
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes