Mushroom Broth

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

📝 Ingredients

• 8 ounces white button mushrooms, whole (Or substitute your favorite mushroom)
• 1 leek, bottom bulb roughly sliced into 1/2" pieces + rinsed off, leafy green tops reserved.
• 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
• 1/2 cup wine (white or red), optional
• 2 stalks celery, roughly diced, leaves removed + reserved
• 4 garlic cloves
• root vegetables such as fennel or turnips
• 1 tablespoon tomato paste

👨‍🍳 Instructions

1. 1Preheat oven to 400ºF.
2. 2Lay 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.
3. 3Drizzle mushrooms and veggies with olive oil and 1 teaspoon of salt. Roast about 25 minutes, until veggies are cooked through.
4. 4Add mushrooms and vegetables to a large soup pot, along with the rest of the salt and all remaining ingredients (including the reserved leek leaves).
5. 5Bring the mixture to a boil, and simmer for about 20 minutes. Strain out any solids (vegetables and herbs) from the broth.
6. 6Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.