- Recipes
- Mushroom Broth
Mushroom Broth

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Calories: 496
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Meal Tags: Make-ahead, One-pot, Soup
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 tbsp oil
- 8 cups mushrooms, roughly chopped
- 2 yellow onions, roughly chopped
- 2 celery ribs, roughly chopped
- 2 carrots, roughly chopped
- 1 garlic bulb, cut in half to expose cloves
- 3 sprigs fresh thyme
- 1/4 cup fresh parsley
- 1 bay leaf
- 2 tsp black peppercorns
- 2 tbsp tamari
- Salt to taste
Preparation
In a large Dutch, heat the oil over medium-high heat. Add the mushrooms to the pan and cook until they soften, about 4 minutes, stirring occasionally. Add the remaining ingredients to the pot and cover with 12 cups of water. Simmer for 1.5 to 2 hours. Season with salt to taste. Carefully, strain the broth and allow it to cool.
Use immediately or store it in the refrigerator for up to 3 days. Freeze for up to 6 months.