Easy Mushroom Broth
- 1 large yellow onion, halved
- 1 pound mushrooms and/or mushroom trimmings (such as stems)
- 1 stalk celery, quartered
- 1 carrot, quartered, or 1 cup carrot trimmings (such as ends and peels)
- 4 garlic cloves
- 1 bay leaf
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 4 fresh parsley stems
- 1/2 teaspoon black peppercorns, cracked
- 1 tablespoon low-sodium tamari
Place a grill pan or small cast-iron skillet over high heat. When very hot, place onion halves cut-sides down on the pan and cook until bottoms are charred, about 3 minutes. Transfer to a large pot.
Add mushrooms, celery, carrot, garlic, bay leaf, thyme, parsley, peppercorns, tamari and 11 cups water.
Bring just to a simmer over medium heat. Lower heat and cook at a bare simmer until favorful, about 1 1/4 hours.
To make in a slow cooker, transfer charred onion and remaining ingredients including 11 cups water to a slow cooker. Cook on low for 8 hours.
Strain broth through a fine-mesh sieve, pressing down firmly on solids to extract as much liquid as possible (the mushrooms will absorb a lot!). Discard solids.
Use broth immediately or cool to room temperature; transfer to airtight containers and refrigerate up to 5 days or freeze up to 6 months.
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- 1 large yellow onion, halved
- 1 pound mushrooms and/or mushroom trimmings (such as stems)
- 1 stalk celery, quartered
- 1 carrot, quartered, or 1 cup carrot trimmings (such as ends and peels)
- 4 garlic cloves
- 1 bay leaf
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 4 fresh parsley stems
- 1/2 teaspoon black peppercorns, cracked
- 1 tablespoon low-sodium tamari