Mushroom Broth: A Great, Easy, and Healthy Alternative to Beef Broth

Many recipes call for beef broth and I always replace it with my homemade mushroom broth. It is delicious and healthier than beef broth, and also vegetarian-friendly. Best of all, this broth is super easy to make.

Whenever it comes time to clean out the vegetable drawer, I like to make some mushroom broth and save it in containers for whenever I need it next. The ingredients change based on what I have, but I am including a general recipe to give you an idea. You can change the recipe based on what you have left in your own vegetable drawer.

Fill a large pot with water and place half a peeled onion, two peeled carrots, two stalks of celery, three handfuls of chopped mixed mushrooms, and a handful of walnuts in the water. Bring it to a boil and cover. Let it simmer for an hour or so, adding additional water as needed. Once the broth has a nice brown color and deep smell, let the broth cool. Season with salt and pepper to taste and then strain and pour into plastic containers. Place the containers in the freezer until you use them. Whenever you need to use it, just empty the frozen broth into a microwave safe bowl and microwave until the broth becomes liquid.

You can use this broth in millions of recipes, but one of my favorites is french onion soup. Usually the soup requires beef broth, but I think it has an even better, earthier taste with mushroom broth.

I also have a quick tip for when you want some mushroom broth quickly, but you don't have any frozen. Just take a handful of dried porcini mushrooms and soak in a bowl of warm water for five to ten minutes. Strain the broth and use it just like you would use any other broth. It is not as delicious as the more complex broth, but it is good and incredibly quick and easy.

This recipe is particularly great during the winter months, when warm, deep, earthy flavors help to fend off the cold.