A delicious vegan mushroom broth soup recipe that’s easy to make and a great usage for vegetable leftovers. The rich umami flavor is lovely and it is a great broth alternative for those on a vegetarian or vegan diet. A bonus is that it is also good for you with many health benefits. This recipe is made with leftover frozen stems from white and cremini mushrooms. However, the broth can be made with other types such as dried porcini, shiitake, oyster, portabello, or other wild mushrooms.
It is an easy copycat recipe of the Pacific Foods Organic Mushroom Broth that you can find at Whole Foods or other stores (but homemade is much more budget-friendly). It also tastes better than any mushroom broth powder you can buy. I love that this recipe uses mushroom and vegetable scraps to save on waste. So make sure you freeze your leftover mushroom stems, onion skins, and the ends of carrots and celery for this vegan broth.
Benefits of Mushroom Broth
Vegan mushroom broth is not just delicious but it is also good for you. I think of it as the vegan version of the ever-popular bone broth or stock. Mushrooms are beneficial to the immune system and your gut health. It is also great to soothe sore throats and warm you up when you are feeling sick. To learn more about the benefits of mushroom broth, you can also check out this article from WORLDHEALTH.NET.
Ingredients for Homemade Mushroom Broth
The main ingredient in vegan mushroom broth is the mushrooms. Use whatever mushrooms are your favorite and this is the best way to use up any leftover stems. I save my stems and throw them in a ziplock in the freezer. Then once I have enough saved up I make the broth. Also, make sure to save other vegetable scraps such as onion skins and ends plus the tops and bottoms of celery and carrots. Besides the vegetables, you just need some water, herbs, garlic, and a bay leaf. You can add a bit of salt and pepper too if you plan to enjoy this as-is for sipping or in a bowl.
How to Make Mushroom Broth
Making homemade mushroom broth is easy and required just a few ingredients and minimal kitchen experience. Add water to your stockpot and add all the ingredients. Then you simply bring to a boil and then simmer on low for 30 minutes.
Once the broth is ready, it is time to strain out the vegetables. CAUTION – will be HOT! I use a fine-mesh hand-held strainer as shown below and slowly pour the mushroom broth from the pot into a large pourable container like my pyrex measuring cup. This tasty recipe makes just a little bit less than 4 cups of vegan mushroom broth.
If I am not enjoying the broth right away, I let it cool a bit in the large pyrex before storing it in the jars. This gives it more surface area to cool down and saves me from pouring it while pipping hot into the jar. The color may be different based on what type of mushrooms and other vegetables you used. For the items I used, the mushroom broth is this rich amber color when the light hits it.
Storing Mushroom Broth
Mushroom broth is best stored in an air-tight jar or container. It will last up to a week in the refrigerator and up to 3 months in the freezer.
What to Make with Vegan Mushroom Broth
There are so many ways to enjoy this mushroom broth recipe. It is wonderful to sip or eat just as is thanks to its rich umami flavor. This mushroom broth is ideal for ramen soups. I have replaced chicken broth in other Japanese and Asian soup recipes. The mushroom broth is especially good when you want to keep a soup vegan and it pairs wonderfully with miso too.
This broth is ideal for making the most amazing homemade KETO CREAM OF MUSHROOM SOUP. This is seriously better than any restaurant-quality soup I have ever had. The whipping cream and touch of sherry make this so delicious and elegant. Make it tonight!
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Vegan Mushroom Broth
- 5 C water
- 2 C mushroom stems and pieces
- 1/2 C onion skins and pieces
- 1/2 C celery stems and pieces
- 1/2 C carrot tops and pieces
- celery tops and leaves several stalks
- fresh flat-leaf parsley several stems
- 1 whole garlic clove or 1 teaspoon chopped
- 1 bay leaf
- salt & pepper to taste
- To a medium-sized stock pot add 5 cups of water.
- To the pot add the remaining ingredients except for the salt and pepper.
- Over high heat bring it to a boil. Once it is boiling, lower the heat to low. Let the broth now simmer on low for about 30 minutes.
- Once the broth is ready, be careful with straining out the vegetables from the liquid. IT WILL BE HOT! Use a fine-mesh hand-held strainer and slowly pour the mushroom broth over it from the pot into a large pourable container. (like a large glass pyrex measuring cup)
- If enjoying the broth plain, season it with salt and pepper if desired. To store, let it cool and then pour into air-tight jars or other containers. It will last up to a week in the refrigerator and up to 3 months in the freezer.
|Amount per serving|
|% Daily Value*|
|Total Fat 0.1g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2.2g||1%|
|Dietary Fiber 0.6g||2%|
|Total Sugars 1.1g|
|Vitamin D 126mcg||630%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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