
Yield: 1
Mushroom Broth

Prep Time
5 minutes
Cook Time
2 hours
Total Time
2 hours 5 minutes
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 fresh thymes
- ¼ cup fresh parsley
- 1 bay leaf
- 2 tsp black peppercorns
- 2 tbsp tamari
- salt, to taste
Instructions
- 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.
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