Mushroom Broth

15
Servings
10m
Prep Time
1.15h
Cook Time
1h 19m
Ready In

Recipe: #39549

September 18, 2022



"Broth can be frozen for up to 6 months or refrigerated for 5 days. Can be used instead of vegetable broth in soups. Recipe source: Recipes from the Root Cellar cookbook Makes 3 quarts"

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (100 g)
  • Calories 139.5
  • Total Fat - 10.4 g
  • Saturated Fat - 3 g
  • Cholesterol - 22.2 mg
  • Sodium - 584.7 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.9 g
  • Protein - 7.7 g
  • Calcium - 11.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.3 mg

Step 1

In a large pot add the oil over medium high heat and then add the fresh vegetables (mushrooms - garlic) and cook, stirring for 5 minutes and mushrooms release liquid.

Step 2

Stir in the next 4 ingredients (water - dried mushrooms) and bring to a boil and then reduce heat and simmer, uncovered for one hour.

Step 3

Strain broth through a sieve, pressing on solids; strain again. Taste and add salt and soy sauce if needed.

Step 4

Use immediately or cool and refrigerate. The broth will keep for 5 days in the refrigerator or 4-6 months in freezer.

Tips & Variations


No special items needed.

Tags :

Related