Made with fresh and dried mushrooms, this easy mushroom broth is rich and delicious. Use it in risottos, soups, sauces, and more for a kick of umami flavor!
Split your stock pot! This mushroom soup recipe is too good to miss. Made with a blend of fresh and dried mushrooms, the flavor is unlike any other vegetable soup which you can make or buy at the store. It’s rich, earthy, and umami. Add it to risottos, soups, saucesand more for a delicious depth of flavor!
I like to think of this mushroom soup as my winter vegetable soup, because it goes so well with the rich, hearty meals I crave this time of year. It freezes perfectly, so I often keep some on hand to infuse flavor into whatever I’m cooking.
Mushroom Broth Recipe Ingredients
Here’s what you’ll need to make this mushroom broth recipe:
- Fresh and dried shiitake mushrooms – To make a good mushroom stock, dried mushrooms are key. They create a really rich, concentrated flavor that you can’t get with fresh mushrooms alone. I also throw fresh shiitake stems into my mushroom broth. Save the caps for another use!
- Cremini mushrooms – Since fresh cremini (aka baby bella) mushrooms are more affordable than shiitake, I use both stems and caps in my stock. Before the stock boils, I sauté it to concentrate the flavor. Can’t find creminis? Use white button mushrooms instead.
- Yellow onions – I use the onions AND the skins themselves to pack this broth with umami.
- Extra-virgin olive oil – For sautéing onions and fresh mushrooms.
- Garlic – A full head! It adds a savory flavor.
- Ginger – It gives the stock a refreshing kick.
- tamari – Instead of adding salt to this soup, I used tamari (soy sauce can also be used). It adds much-needed salt as well as a rich, savory flavor. If you must make this stock gluten-free, be sure to use certified gluten-free tamari.
- Black peppercorns – An important stock!
- kombu – This dried seaweed is a common ingredient in dashi, or Japanese soup stock. It accentuates the umami flavors in this recipe.
Plus water, because we’re making broth, after all!
Find the complete recipe with measurements below.
How to Make Mushroom Stock
This mushroom stock recipe has three main steps:
- Sauté the onions, shiitake stems, and cremini mushrooms in a large pot until the onions are soft and brown, about 10 minutes.
- Simmer the desire Add the water, onion skin, garlic, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour.
- Force it. Allow the mushroom broth to cool slightly. Then, pour it through a fine mesh sieve set into a large bowl. Discard the solids, and season the stock to taste!
That’s it!
How to Use Mushroom Broth
This mushroom soup is versatile! Use it in any recipe that calls for vegetable broth, knowing that it will lend a richer color and a richer, tastier flavor. I especially like it in these dishes:
- Vegan ramen. The recipe is coming soon! This is the BEST way to present this delicious soup!
- Mushroom risotto. It infuses the rice with an extra-mushroom-y flavor.
- Cream of mushroom soup. Celery, leeks, and fresh thyme add amazing flavor to this creamy vegetable soup. Using this mushroom broth makes the flavor even stronger!
- French onion soup. Traditional French onion soup is made with beef broth. The rich, umami flavor of this mushroom broth makes it a fantastic sub!
- Mushroom sauce. No one would have guessed that this delicious gravy was vegan!
This mushroom broth recipe makes a generous batch, about 2 quarts (8 cups). Leftovers will keep in an airtight jar for up to a week. They also freeze for up to 3 months. Enjoy!
More Favorite Mushroom Recipes
If you love this mushroom broth, try one of these mushroom recipes next:
Mushroom soup
Serving 4
Fresh and dried mushrooms infuse this easy mushroom broth with rich umami flavor. Use it in my vegan ramen recipe (coming soon!), or in risottos, soups, and sauces.
- 2 medium yellow onion
- 2 spoon extra-virgin olive oil
- Comes from 1 pound shiitake mushrooms
- 8 ounces Cremini mushrooms, divided
- 10 cups water
- 1 garlic bulb, divided horizontally
- 1- inches pieces of fresh ginger, divided
- ½ ounces dried shiitake mushrooms
- 3 spoon tamari
- 1 teaspoon black peppercorns
- 3- inches pieces of kombu
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Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.
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Heat the olive oil in a large pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for 10 minutes, or until the onions are soft and brown.
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Add the water, onion skin, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste.