Mushroom Broth


I love this mushroom broth! When I am transforming a meat dish into a vegetarian delight, there are certain shortcuts I know. This rich, earthy stock I invented is one of them.

Prep Time:
5 mins
Cook Time:
50 mins
Total Time:
55 mins
1 1/2 liters


  • 12 cups water

  • 3 pounds earthy mushrooms

  • 3 stalks celery, roughly chopped

  • 2 large onions, roughly chopped

  • 2 carrots, roughly chopped

  • 1 bouquet garni

  • 3 cloves garlic

  • 2 bay leaves

  • salt and ground black pepper to taste


  1. Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil. Reduce to a gentle simmer and cook until reduced by half, 45 to 50 minutes.

  2. Strain stock into a jar, discard vegetables, and your stock is good to go.


Use earthy mushrooms such as ceps, shitakes, or brown caps.

Nutrition Facts (per serving)

110 Calories
1g Fat
20g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 110
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 104mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 10g
Vitamin C 13mg 66%
Calcium 62mg 5%
Iron 2mg 9%
Potassium 1122mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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