Vegetarian Mushroom Broth
A plant-based broth layered with dried shiitake and reishi mushrooms, and dried seaweed for additional flavor and nutrients.
Ingredients
- 1 cup dried shiitake mushrooms
- ½ cup dried maitake mushrooms
- 1–2 thin slices dried reishi mushroom
- 2 carrots, roughly chopped
- 2 celery stalks with leaves
- 1 onion, quartered (skins on)
- 1 parsnip, chopped (optional)
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 strip kombu or kelp* (optional)
- 12 cups cold water
Instructions
- Combine mushrooms, vegetables, aromatics, and kombu (if using) in a 6-quart stockpot. Cover with water, bring to a boil, then reduce to a simmer. Simmer 2 to 3 hours. Remove kombu after 30 minutes. Strain, cool, and store.
Notes
*Ingredients such as kombu (kelp) can be found at most local co-ops or natural food stores.
