Mushroom Broth
"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 is 15 servings
Ingredients
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 by Step Method
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
No special items needed.
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