Mushroom Broth

"This broth is good as a flavour enhancer in soups, stews, sauces, risottos etc... it is from the Essential Vegetarian Cookbook."
 
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photo by Celeste Fandomania. photo by Celeste Fandomania.
photo by Celeste Fandomania.
Ready In:
24hrs 5mins
Ingredients:
7
Yields:
4 cups
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ingredients

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directions

  • Combine everything in a stockpot,& bring to a boil on high heat.
  • Cover, turning heat to medium-low, to simmer for one hour.
  • Strain through sieve lined with cheesecloth.
  • Discard the vegetables.
  • Save broth in refridgerator for up to four days, or in the freezer for up to 6 months.

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RECIPE SUBMITTED BY

I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
 
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