Mushroom Broth

5 from 1 vote

This easy and delicious homemade mushroom broth is made with roasted mushrooms and vegetables, and is easy to make ahead and freeze for later!

Prep Time5

Cook Time1 10

Total Time1 15

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 24kcal

8 ounces white button mushrooms, whole Or substitute your favorite mushroom
1 leek, bottom bulb roughly sliced into ½" pieces + rinsed off, leafy green tops reserved. Or substitute 1 onion, thickly sliced
2 carrots, roughly chopped
1 tablespoon olive oil
1 tablespoon salt, divided
2 bay leaves
1 cup herbs, loosely packed (fresh or frozen)
12 cups water
½ cup wine (white or red), optional

Preheat oven to 400ºF.
Lay sliced leeks, carrots, and mushrooms on a baking sheet in a single layer.
Broth extras: If using garlic or extra root vegetables, add those to the baking sheet too.
Drizzle mushrooms and veggies with olive oil and 1 teaspoon of salt. Roast about 25 minutes, until veggies are cooked through.
Add mushrooms and vegetables to a large soup pot, along with the rest of the salt and all remaining ingredients (including the reserved leek leaves).
Bring the mixture to a boil, and simmer for about 20 minutes. Strain out any solids (vegetables and herbs) from the broth.
Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.

Yields approximately 10 cups (2 ½ quarts). Recipe easily doubles or triples.

Note: For a much clearer broth, avoid bringing broth to a boil, and extend the simmer time to 3 hours.

*Nutrition Information does not include vegetables, because they are discarded and not consumed. Wine is included.