Recipes Mushroom Broth 1 Review Plus: More Soup Recipes and Tips By Gordon Hamersley Gordon Hamersley Wooden beams and banquettes provide a mellow environment for Hamersley's vibrant comfort-food creations. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Ingredients 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 Directions 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. 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. 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. Rate it Print