Meaty Mushroom Broth

It seems like my inner circle is slowly becoming more and more vegetarian, and I find myself telling those people more and more “You should try this, its vegetarian… well except for the broth”. And sure, you can easily replace chicken broth with a good vegetable broth but the same just isn’t true of beef broth.

I wanted to find a solution to making my French Onion Soup vegetarian friendly. Standard vegetable broth just wasn’t going to cut it. I needed something deeper in flavour, something richer. I needed Mushrooms.

This broth makes a great substitute for beef broth. You can use your favourite mushrooms, I used simple button mushrooms. But please, don’t let all these beautiful  mushrooms go to waste. I suggest straining half the broth to use later and keep half with the veggies to make a hearty soup, or strain it all and toss the mushrooms with some pasta and a little parm to make a quick meal.

Meaty Mushroom Broth

This recipe makes about 2 liters of broth, and will last about 1 week in the refrigerator.mushroombroth


500g Mushrooms
1 Medium Carrot
2 Stalks Celery
3 cloves Garlic
2 Bay Leaves
1 tbsp. Salt
10 cups Water
1 tbsp. Salted Butter


  • Chop mushrooms and celery.
  • Peel and chop carrots and garlic.
  • To a deep pot add the butter.
  • When the pot is hot and butter is melted, add carrots, celery and garlic. Sauté for 2 to 3 minutes.APC_0234
  • Add the mushrooms, sauté about 5 minutes.
  • Add 1 cup of water. As the water bubbles rapidly, scrape the bottom of the pan to loosen any browned bits.
  • Add the remainder of the water.APC_0239
  • Add the bay leaves and salt.
  • Let the water heat to a rolling boil then reduce the heat to medium and simmer for at least 30 minutes.
  • Strain the broth into jars and store in the refrigerator.

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