Bone broth had a big year in 2015. The simple soup base, made when animal bones are simmered in water (previously known to many as... stock) became a food-world phenomenon, complete with trend pieces and bone broth–centric restaurant openings. This year, get ready for a similar wave of enthusiasm over bone broth's vegetarian counterpart: mushroom broth.
According to a trend forecast by the Chicago-based retail consumer analytics firm Spins, mushroom broth is about to have a moment. One reason for this, according to the report, is an uptick in wild mushroom foraging. (Hello, René Redzepi). And it was only a matter of time until the bone broth craze gave rise to demand for a vegetarian alternative—after all, vegetarianism is on the upswing, too.
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Of course, mushroom broth is not a new phenomenon: In the same way that meat-based stock has long been fundamental to soup-makers everywhere, people have forever flavored water with vegetables. But we're all for any boost in publicity for this humble cooking staple. Mushroom broth is a great way to add extra earthiness and depth to any soup. If trend forecasters say 2016 is the year of mushroom stock, we say great.