Mushroom Broth

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4 cups


  • 1/4 cup vegetable oil

  • 1 1/2 pounds white mushrooms, finely chopped

  • Reserved Portobello mushroom stems, brushed clean

  • 1/2 Spanish onion, coarsely chopped

  • 2 teaspoons chopped garlic

  • 2 cups dry white wine

  • 1/2 cup soy sauce

  • 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)

  • Pinch of salt

  • 1/2 teaspoon herbes de Provence or thyme


  1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.

  2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.

  3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

Make Ahead

The broth can be refrigerated for up to 4 days.

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