Vegan Mushroom Broth
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 as a bonus it is also good for you with many health benefits.
Ingredients
- 5 C water
- 2 C mushroom stems and pieces
- ½ C onion skins and pieces
- ½ C celery stems and pieces
- ½ 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
Instructions
- 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.
Notes
STORING & FREEZING:
- 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.
- Defrost frozen broth in the refrigerator for 36-48 hours before reheating to enjoy.
Nutrition
Calories: 13kcalCarbohydrates: 2gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 27mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 16mgIron: 0.3mg
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