Mushroom Vegetable Broth

This rich and satisfying broth can be eaten as is, or strained and used in place of beef broth or vegetable broth in another recipe.

Serves: 6Hands-on: 30 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 6


  • 1 oz. dried porcini or Chinese black mushrooms
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and sliced
  • 1 large carrot, peeled and sliced
  • 2 stalks celery, roughly chopped
  • 1 package (8 oz.) white mushrooms, chopped
  • 3 cloves garlic, peeled and sliced
  • 4 cups cold water
  • Small bunch of parsley stems
  • 10 black peppercorns
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 tsp. salt


  • Soak the mushrooms in 4 cups water for 1 hour. Heat the oil in a stock pot; add onion, carrot, and celery. Cook over medium heat until onions begin to brown, about 15 minutes. Add the dried mushrooms, their soaking liquid, the fresh white mushrooms, garlic, water, parsley stems, peppercorns, thyme, bay leaf, and salt. Bring to a boil, then lower flame. Simmer 45 minutes. Serve hot or store refrigerated for 1 week. Freezes well.