This deeply flavorful broth is excellent in soups, stews and sauces. Served on its own in a mug, it makes a warming, comforting beverage. It’s an excellent way to use up mushroom trimmings and stems; think ahead and store these scraps in a bag in your freezer rather than tossing them out.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
about 1 cup
Calories
5
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.