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Mushroom Broth

Here's how you make Mushroom Broth
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  • Servings: 15
  • Prep: 10m
  • Cook: 1.15h
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 2 tablespoons sunflower oil
  • 1 1/2 pounds mushrooms (your favorite), chopped
  • 1 leek, trimmed and chopped
  • 1 celery root, peeled and chopped
  • 2 garlic cloves, chopped
  • 4 quarts water
  • 1 cup dry white wine
  • 1/4 cup sou sauce
  • 1 ounce dried mushrooms (porcini or shiitake) (1 cup)
  • Salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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