Real Recipes From Real Home Cooks ®

mushroom broth

Recipe by
Kathy Williams
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
  • 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

  • 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.