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+ servings
Two baskets of mushrooms next to a jar of mushroom broth.

Mushroom Broth

Meg van der Kruik
Looking for a simple way to boost the umami in your soups and sauces? This easy mushroom broth recipe is packed with deep, savory flavor.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Soup
Cuisine American
Servings 2 quarts
Calories 348 kcal

Ingredients
 
 

For the broth:

  • 2 TBSP olive oil
  • 1 onion rough chopped
  • 3 ribs celery rough chopped
  • 2 carrots rough chopped
  • 3 cloves garlic
  • ½ bottle white wine
  • 2 bay leaves
  • 6 sprigs thyme
  • 1 TBSP black peppercorn
  • 3 quarts water

Instructions
 

To prepare the broth:

  • In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, garlic, bay leaves, thyme, and black peppercorns. Sweat the vegetables, stirring occasionally, until they soften and become fragrant, about 5-7 minutes.
  • Pour in the white wine and let it reduce until nearly dry, about 10-15 minutes.
  • Add the mushrooms and water, then bring the mixture to a boil.
  • Reduce the heat to low and let the stock simmer gently for 1-2 hours, allowing the flavors to develop.
  • Strain the stock through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
  • The final yield should be approximately 2 quarts of mushroom stock.

Video

Notes

To store:
Use immediately, cool, and refrigerate for up to a week, or freeze for longer storage.

Nutrition

Serving: 1cupCalories: 348kcalCarbohydrates: 22gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 132mgPotassium: 528mgFiber: 5gSugar: 7gVitamin A: 10395IUVitamin C: 14mgCalcium: 138mgIron: 2mg
Keyword broth, Mushroom, mushroom broth, mushroom stock, soup, stock
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