Mushroom Broth

This is the broth (a half-recipe in a 6-quart Dutch oven) after it’s been simmered for an hour. It’s ready to strain and use.

By the Gracious Vegan

Mushrooms contain unique micronutrients that strengthen the immune system, protect the brain from oxidative stress, and provide powerful anti-cancer benefits. For more information, read Dr. Joel Fuhrman’s blog on his “nutritarian” diet recommendations and see how mushrooms are one of the foods he recommends we eat daily.

This mushroom broth is nutritious but also delicious. It can be used in many recipes, especially soups, gravies, or rice pilafs. It could also be used to sauté onions and garlic for dishes that call for a mushroom vibe. For variations and/or a stronger flavor, consider adding some soy sauce or some porcini or shiitake mushroom powder. This broth serves well as the basis for my Special Mushroom Gravy. It can also be used in my Flavorful Plant-Based Ramen Bowl.

Makes 7-8 cups

Add the following ingredients to a large stockpot or Dutch oven. Bring to a boil. Reduce the heat to low, cover partially with the pot lid, and simmer until the vegetables are completely soft and the broth has a pronounced mushroom flavor, about one hour.

  • 3 quarts (12 cups) water

  • 2 pounds medium white button or cremini mushrooms, stems trimmed, quartered or sliced

  • 1 medium yellow onion, cut into large cubes

  • 6 medium garlic cloves, peeled and cut in half

  • 3/4 cup sliced scallions (white and green parts) or 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)

  • 1 medium carrot, cut into thick slices

  • 8 parsley sprigs, each cut into a few pieces

  • 6 fresh thyme sprigs (or 1 teaspoon dried)

  • 1 bay leaf

  • 1 teaspoon whole black peppercorns

Remove from the heat and strain the broth through a fine-mesh strainer set over a large bowl or saucepan. Discard the contents of the strainer. Stir in the salt.

  • 1/2 teaspoon salt (optional)

The broth is ready to use. If not using immediately, let cool to room temperature, then refrigerate for up to a week or freeze up to 2 months.


Here’s the broth before it’s brought to a boil and simmer.

Timing: about 75 minutes

Gluten-free

SoupLinda TylerComment