Mushroom Broth Recipe

Name: Mushroom Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 cup vegetable oil; 1 1/2 pounds white mushrooms, finely chopped; Reserved Portobello mushroom stems, brushed clean; 1/2 Spanish onion, coarsely chopped; 2 teaspoons chopped garlic; 2 cups dry white wine; 1/2 cup soy sauce; 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce); Pinch of salt; 1/2 teaspoon herbes de Provence or thyme

Servings: persons

1/4 cup vegetable oil
1 1/2 pounds white mushrooms, finely chopped
Reserved Portobello mushroom stems, brushed clean
1/2 Spanish onion, coarsely chopped
2 teaspoons chopped garlic
2 cups dry white wine
1/2 cup soy sauce
1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
Pinch of salt
1/2 teaspoon herbes de Provence or thyme

1
In a large nonreactive saucepan, heat the vegetable oil over moderately high heat.
2
Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
3
Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil.
4
Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
5
Pour the broth through a fine strainer into a heatproof bowl.
6
Strain again, leaving any particles at the bottom of the bowl.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 1/2 pounds white mushrooms, finely chopped, Reserved Portobello mushroom stems, brushed clean, 1/2 Spanish onion, coarsely chopped, and more.

Yes, Mushroom Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Broth

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