How To...

How to Make Mushroom Broth

A simple vegetable broth that is great in soups or even for cooking rice.
This Food Friday recipe is lower in sodium than a store bought
version and has a unique earthy flavour.


- 10 cups of water

- 2 cups of whole mushrooms
- 1 medium onion, cut in half (with skin included! - this adds colour to the broth)
- 1 celery stick
- 3 bayleaves
- 2 cloves of garlic
- 1 tsp sea salt
- 1/4 tsp black pepper


- pour water into large slow cooker 
- add all the ingredients, stir to combine
- allow to cook on high for at least 2 hours
- strain broth into a large pot
- use immediately in your favourite recipes

For storage:

- allow to fully cool
- fill mason jars 3/4 full with the broth. Do not fill to the top as the liquid will expand when frozen.
- put the lid on, label with contents and date, then freeze
- stores frozen for 1 year
- to use simply remove from freezer and allow to thaw



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