Mushroom Broth Recipe

There is no better healing remedy than a pot of broth and there is no better time to be making broth for your health. This nutrient-dense Mushroom broth is the powerhouse dish for this time of year to top up levels of natural vitamin D and plant-based protein.

What you will need:

  • 1 1/2 pounds (680 g) button mushrooms including stems
  • 1/2 pound (225 g) white onions, but into large dice
  • 1 pound (445 g), dark green parts, leeks remove, but into large dice
  • 1/2 pound (225 g ) carrots, cut into large dice
  • 1 small celery root, peeled, coarsely chopped
  • 3 tablespoons of grapeseed oil
  • 1/2 cup (120 ml) dry white wine
  • 2.8 L filtered water, cold
  • 2 springs of thyme
  • 4 springs of flat leaf parsley
  • 12 black peppercorns2 bay leafs
  • sea salt to taste

What to do:

  1. Start by chopping the mushrooms in a food processor or by hand. If you are looking for a more flavourful stock then reduce the liquid after straining until the correct concentrations are desired.
  2. In a medium stock pot heat the oil over a medium heat.
  3. When the oil is hot add the vegetables and cook until softened, roughly 5-8 minutes.
  4. Add the water and herbs to the pot; add more water to cover the vegetables if necessary. Slowly bring to a gentle boil, then lower the heat to maintain a simmer, skimming the surface as soon as a scum appears. Cook for 45 mins.
  5. Let the stock rest for 45 mins: line a fine-mesh strainer with cheese cloth and set it on the lid of a container large enough to hold the liquid contents of the pot. Carefully ladle the stock from the pot into a container, leaving any cloudy liquid at the bottom of the pot. Discard the solids.

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