Ingredients
Directions
Heat the celery, onion, and mushrooms in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes.
Stir in the garlic and thyme, turn down the heat to medium, and cook for an additional 30 seconds.
Pour in the vegetable broth, bringing to a boil then lower heat to simmer for 15 minutes.
Strain the mushroom broth through a fine mesh strainer and use within 7 days or allow to cool before storing in a freezer-safe container for up to 3 months. Chop the veggies to use in a stir fry or sauté and enjoy as a side dish!
Chef's Notes
Substitutions
Substitute onions with shallots. Substitute thyme with rosemary, sage, or oregano. Use an ounce of dried mushrooms of choice in place of fresh mushrooms.
Storage
Store mushroom broth in an airtight container in the refrigerator for up to 7 days or allow to cool before storing in a freezer-safe container for up to 3 months.
Ingredients
Directions
Heat the celery, onion, and mushrooms in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes.
Stir in the garlic and thyme, turn down the heat to medium, and cook for an additional 30 seconds.
Pour in the vegetable broth, bringing to a boil then lower heat to simmer for 15 minutes.
Strain the mushroom broth through a fine mesh strainer and use within 7 days or allow to cool before storing in a freezer-safe container for up to 3 months. Chop the veggies to use in a stir fry or sauté and enjoy as a side dish!
