Super Mushroom Broth

Super Mushroom Broth

Here's a recipe for a delicious nutrient-rich super mushroom broth. You don't need any fancy or exotic mushrooms to make this recipe. The simple, reasonably-priced mushrooms you can find at your local grocery store have more nutrition than you ever imagined!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soups
Cuisine: Americana
Keyword: mushroom broth, super mushroom broth
 
Servings:  gallon
 
Author: Mary’s Nest

Equipment

Ingredients

  • 3 lbs mushrooms, any variety I used 1 pound of white button mushrooms, 2 pounds of "baby bella" (cremini) mushrooms, and a few dried shiitake mushrooms.
  • 3 large carrots, peeled or unpeeled, rough chopped
  • 3 stalks celery with leaves, rough chopped
  • 2 medium onions, any variety, unpeeled, rough chopped
  • 1 tbsp ghee
  • 2 inch fresh ginger, sliced If not organic, peel first
  • 3 large bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbs dulse flakes or other seaweed, optional
  • 6-12 chicken feet, optional Or other high cartilage chicken parts or beef bones
  • 1/2 cup white vermouth or other fortified wine, optional Alternatively, you can use 1/4 cup apple cider vinegar or 2 tablespoons lemon juice.

Instructions

  • Preheat oven to 350°F (177°C).
  • Place the mushrooms, celery, carrots, onions, and chicken feet on a baking sheet and dot with ghee. Roast in preheated oven for 30 minutes or until the chicken feet take on a golden color.
  • Transfer mushrooms, celery, carrots, onions, and chicken feet to a stock pot. If there is any liquid on the baking sheet, pour it into the stock pot.
  • Add the ginger, bay leaves, peppercorns, and dulse to the stockpot and pour in the white vermouth. Fill the stock pot with water to sufficiently cover the contents. (See video.)
  • Transfer the stockpot to the stovetop, bring the contents up to a boil, and then immediately turn the heat down to low and simmer uncovered for 6 hours.
  • After 6 hours, remove the stockpot from the stovetop and place it on a heatproof surface. Use a spider strainer to remove all of the contents from the liquid.
  • Using a funnel with a mesh strainer placed over a half-gallon jar, carefully pour the liquid into the jar. Repeat this process using a second jar until all the liquid has been poured out of the stockpot.
  • Allow the mushroom broth to cool slightly, then place the lids on the jars and refrigerate. The mushroom broth will stay fresh, refrigerated for one week.
  • You can freeze the mushroom broth in appropriate freezer-proof containers, and it will be at its optimal freshness for at least 2 to 3 months.
  • As to the strained solids, separate the chicken feet from the other solids. Wrap the chicken feet well and refrigerate. Use within a day or two to make chicken bone broth.
  • From the remaining solids, remove the bay leaves and discard them.
  • Using sufficient mushroom broth, purée the mushrooms and vegetables along with the broth to make a mushroom soup. Add cream or milk to create a cream of mushroom soup and warm gently on the stovetop.


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