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Mushroom Broth

July 10, 2020 1 min read

Mushroom Broth

  • 2 lbs. shiitake, maitakes, beech, morel or oyster mushrooms (or a mixture), sliced
  • ½ large onion, chopped
  • 2/3 cup chopped celery
  • ½ teaspoon thyme
  • Salt & garlic powder to taste
  • 1 ½ gallon water
  • 1/3 cup organic white wine (optional)

Add all ingredients to a large pot. Heat to boiling. Reduce heat & simmer until reduced by 1/4 (about 1 hour).

NOTE: Add veggies for soup. Use as a base for vegan gravy. Freeze or can in quart, pint or 1 ½ pint containers for future use.

Barbara Gorrell
Barbara Gorrell



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