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.
|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.
- 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.
- 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.