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Mushroom Broth

Makes about 12 cups (3 L).


    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.


    Mushroom Broth


    • 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



    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.


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