Mushroom Broth (2024)

Home ❭ Recipes ❭ Soup

by Sneh | 21 comments
PUBLISHED 17 Jun '15 | UPDATED 8 Feb '22

Jump to Recipe Print Recipe

I have yet to try bone broth. I probably never will. I have never claimed to be a vegetarian. I do enjoy my occasional chicken, more frequent fish and the odd bowl of bolognese. But despite its professed health benefits, the idea of drinking very meaty concentrated stock made from bones doesn’t appeal to me. A broth is essentially a stock more concentrated in flavour so you can enjoy it straight up as a hot beverage rather than use it as a base for cooking.

As an alternative to bone broths, I started experimenting with rich mushroom broths that have slowly warmed me up to the vegan broth drinking culture. This umami flavoured broth, I will happily down every winter morning if need be.

The idea of creating a mushroom broth isn’t new, but the carefully balanced flavour structure of this broth that I have been trying to concoct will make you want to drink this frequently – in a big mug. When mushrooms are cooked and concentrated slowly, they release nutrients that are known to boost your immunity. I have a lot of love for mushrooms. They are the underdogs of the great meat free movement, the only non-animal natural source of Vitamin D.

Did you know that when mushrooms are exposed to sunlight or the UV light in sunlight, they naturally generate Vitamin D? Vitamin D enhances bone strength and calcium absorption and is needed much more in winter when the sun refuses to come out on most days. Aussie mushroom farmers often expose harvested mushrooms to UV light to boost their Vitamin D content. You can also do this at home by placing your regular store bought mushrooms in gentle winter sunlight for an hour prior to cooking.

Regular consumption of a broth like this over a prolonged period is known to reduce age degeneration, provide concentrated doses of potassium to reduce cholesterol and provide a comforting natural cure to the age-old cold and flu. I love that this simple yet delicious recipe can travel in a hot thermos for weekend meanderings through the bush and also transition to a sophisticated entrée in a shallow soup plate sprinkled with some chives and truffle oil. I like to make a big batch and freeze it in one cup portions, so I can pop one in a mug and microwave it when I need a hot boost on a cold morning.

I used a mix of Swiss Brown, mixed forest including pine, oyster and shiitake mushrooms. You could also add enoki, shimeji, portobellos or white button mushrooms. The flavour profiles of all mushrooms are slightly different with the underlying tone being earthy and robust. Shiitake mushrooms are one of the most nutrient dense mushrooms around barring the medicinal varieties and are easily available hereonour Australian mushroom scene. Be sure to build your broth on a shiitake base along with more meaty varieties like Portobello.

Hungry For More Recipes? Subscribe to my newsletter. Check out Facebook, Instagram and Pinterest to see everything I share! And if you love cooking and new cookbooks, join my free Cooking Club on Facebook!

Find More Recipes By CategoryBrowse All Recipes Dinner Drink Gluten Free Nose To Tail Veggies Slow Cooking Soup Superfood Vegan Vegetarian Winter

Hi I'm Sneh!

I am a professional blogger, food photographer and cookbook author based in Sydney, Australia. Cook Republic is a national award-winning blog. Here you will find hundreds of (triple-tested!) easy, delicious and family-friendly veg-lovin' recipes.

READ MY STORY

My Cookbook

BUY SIGNED COPIES

Exclusive, new Vegetarian Recipes & Cooking Techniques straight to your inbox! Eat More Veg at every meal 🥑🥦🥬 & get access to my Online Cookbook.