Easy Mushroom Broth
- 1 tablespoon olive oil
- 1 medium carrot, large dice
- 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)
- 1 medium yellow onion, large dice
- 6 medium garlic cloves
- 2 pounds medium white button mushrooms, stems trimmed and quartered
- 8 Italian parsley sprigs
- 6 thyme sprigs
- 1 bay leaf
- 2 teaspoons whole black peppercorns
- 3 quarts (12 cups) water
- 1/4 teaspoon kosher salt
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaf (1)
- Button mushrooms, medium white stems (2 pounds)
- Carrot, medium large (1)
- Italian parsley, sprigs (8)
- Leek, medium (1)
- Thyme, sprigs (6)
- Yellow onion, medium large (1)
- Cooking & Baking
- Garlic cloves, medium (6)
- Kosher salt (1/4 teaspoon)
- Olive oil (1 tablespoon)
- Peppercorns, whole black (2 teaspoons)
- Drinks
- Water (3 quarts)
Preparation
Read recipe preparation on chow.com
Social Stats
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Recipe Stats
Published March 8, 2012 (11 months ago).
117 people saved this recipe.
