Mushroom Broth

Updated: Nov 17, 2018

You will need:


1 medium leek

1 medium onion

3 stalks of celery

3 small carrots

2 oz wild dried mushrooms

1 cup Shiitake mushrooms

1 cup Crimini mushrooms

3 garlic cloves, minced

1tbsp grass fed butter

Optional* 1/2 tsp Kelp Powder & 1 sheet of Dulse


Add dried mushrooms into a large bowl and soak in warm water for 15-20 minutes.

Strain mushrooms through a fine strainer and discard the liquid.


Prepare vegetables. Roughly chop the leek, onion, celery and carrots.


Heat the butter in a large pot over medium heat. Add the leek, carrot, onion and celery and cook, stirring occasionally until the onions and leeks have softened. About 8-10 minutes. Add garlic and cook until fragrant. About 1 minute.


Add the mushrooms and cook, stirring occasionally until the mushrooms release some moisture and steam.


Add 6 cups of filtered water, and bring to a boil. Reduce the heat to low and simmer until vegetables are completely soft and the stock has a pronounced mushroom flavour.


*If you choose to add dulse, before removing pot from the stove, place one sheet into pot and let simmer for 2-4 minutes. If you prefer a stronger flavour, leave longer. You can also add the kelp powder at this point.


Remove from the heat and strain through a fine-mesh strainer over a large bowl. Stir in salt.


If not consuming immediately, leave broth to cool on the counter before placing in an air tight container in fridge. Will last up to 3 days in fridge, or freeze up to 1 month.


ZERO WASTE: Split the broth into two. Add half of broth into Vitamix with cooked vegetables and turn into a delicious mushroom soup.


© 2018 by Elise Alldridge, CNP. Proudly created with Wix.com