Mushroom Broth recipe

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Ingredients

12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste

Nutrition Info

109.6 calories
carbohydrate: 20.2 g
cholesterol: : -
fat: 1.2 g
fiber: 6.2 g
protein: 9.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 104.3 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.

  2. Strain stock into a jar, discard vegetables, and your stock is good to go.

Recipe Yield

1 1/2 liters

Recipe Note

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

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