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Recipe Summary

Yield:
MAKES 4 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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