banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mushroom Broth

Makes about 12 cups (3 L).

    Share

    Mushroom Broth

    Consider this broth an umami bomb and unlike anything you’ll find in the soup aisle of the supermarket. It’s a wonderful base for any Asian-inspired soup, but can also star in risottos. Or use it when braising fish such as salmon or halibut and sautéing up a bunch of sliced mushrooms.

    Advertisement

    Mushroom Broth

    Ingredients

    • 1/2 lb (225 g) shiitake mushrooms, halved lengthwise
    • 1/2 lb (225 g) crimini mushrooms, halved lengthwise
    • 1/2 oz (14 g) dried porcini mushrooms
    • 4 shallots, halved
    • 4 garlic cloves, peeled
    • 4 dry-packed sun-dried tomatoes
    • 1 Tbsp (15 mL) reduced-sodium soy sauce or tamari sauce
    • 1 tsp (5 mL) multi-coloured peppercorns

    Directions

    01

    Place ingredients in large pot and cover with 14 cups (3.5 L) cold water. Bring to a boil, reduce heat, and simmer gently, uncovered, for 1 to 1 1/2 hours, until broth has a deep, savoury flavour. Remove from heat and let cool down to room temperature. Strain into large bowl. Transfer to container and keep chilled.

    Advertisement

    Like this recipe?

    This recipe is part of the Stock Options collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.