Did you know you can make your own mushroom broth at home for just a few dollars? If you love making soups, you know that a good broth can make all the difference. Mushroom broth adds a rich, full-bodied flavor to soups, and it's so easy and affordable to make at home.
You can use any mushrooms you have on hand and even save vegetable scraps to make your broth. I usually make mine in a slow cooker, which pretty much means that I usually toss everything in, let it cook, and go about my day without having to babysit the pot. It's an easy, hands-off way to reduce food waste, save money, and get more flavor out of ingredients you already have.
Looking for more easy Slow Cooker recipes? Try Slow Cooker Vegetable stock, Slow Cooker Chicken Wings,Crockpot Alfredo Chicken.
One thing I like to do is save my vegetable scraps as I cook. Whenever I'm peeling carrots, trimming onions, or preparing other vegetables, I usually set aside the usable scraps and toss them into a large Ziploc freezer bag.
I keep the bag in the freezer and add to it as I go. And when I'm ready to make broth, I simply take the bag out, dump the scraps into my slow cooker, add my other ingredients, and let everything cook.
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Recipe Ingredients
You’ll need the following ingredients to make this Slow cooker Mushroom Broth recipe.
Ingredient Notes
Mushrooms: As they slowly cook, they release earthy, savory flavors. I used baby bella mushrooms for this recipe. You can use cremini mushrooms, portobello mushrooms, shiitake mushrooms for an even richer broth, or a combination of your favorite mushroom varieties.
Onion: Onion adds natural sweetness that balances the earthiness of the mushrooms while creating depth throughout the broth. I used a yellow onion for this recipe but white onion, sweet onion, or shallots all work well. Avoid red onions since they can darken the broth and slightly change the flavor.
Garlic: A whole garlic bulb slowly mellows as it cooks, adding subtle sweetness and savory complexity instead of sharp garlic flavor. Several garlic cloves or roasted garlic can be used instead, and garlic powder works only in a pinch.
Celery: Celery adds freshness and mild herbal flavors that balance the richer mushroom flavors. Celery leaves, fennel stalks, or more carrots can be used in its place if necessary.
Baby Carrots: Carrots provide natural sweetness that rounds out the broth without making it overly sweet. Regular carrots, or parsnips work as substitutes.
Bay Leaves: Bay leaves slowly infuse the broth with subtle herbal flavors that make the finished broth taste more complete. You can omit them if necessary, or use fresh bay leaves in a smaller amount.
Fresh Thyme: Thyme complements mushrooms exceptionally well by adding gentle earthy notes without overpowering the broth. Rosemary can be used sparingly, and parsley stems, fresh oregano, or dried thyme all work as substitutes.
Water: Water extracts all the flavors from the vegetables while creating a clean, versatile broth.
Salt: Salt enhances every ingredient without making the broth taste salty. Sea salt or kosher salt both work well, or you can leave it out entirely if preparing a low-sodium broth.
How To make Mushroom Broth Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Add Everything to the Slow Cooker: Place the quartered mushrooms, onion, garlic, celery, carrots, bay leaf, and thyme into a 6 to 8-quart slow cooker. Pour in the water, then add the salt and pepper.
Step 2. Cook the Broth: Cover the cooker with the lid and cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Step 3. Strain the Broth: Place a fine-mesh sieve over a large bowl or pot. Carefully pour the broth through the sieve to separate the vegetables from the liquid. Discard the vegetables.
Step 4. Store the Broth: Let the broth cool before transferring it to glass jars or airtight containers. Refrigerate it for up to 5 days or freeze for up to 3 months.
Recipe Tips and Tricks
Cook on Low When Possible. A long, gentle cook develops noticeably deeper mushroom flavor than cooking on High.
Don't Over Salt. Since the broth may be reduced later in soups or sauces, season lightly during cooking and adjust later.
Let It Cool Slightly Before Straining. Very hot broth can splash while pouring through a sieve.
Avoid Pressing the Vegetables. Let the broth drain naturally through the sieve for the clearest finished broth.
Taste Before Storing. Adjust the salt while the broth is still warm.
Label Everything. Write both the date and amount on freezer containers so you know exactly what you're grabbing later.
Storage and Reheating
Refrigerator: Allow the broth to cool completely before transferring it to airtight containers or glass jars. Refrigerate for up to 5 days.
Freezer: Freeze for up to 3 months. Leave about 1 inch of headspace in jars or containers to allow for expansion. Silicone freezer trays are also excellent for freezing broth in 1-cup portions.
Reheating: Reheat the broth in a saucepan over medium heat until it reaches a gentle simmer. Avoid boiling it aggressively, which can dull some of the more delicate flavors. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through for even heating.
Your Questions Answered
Yes. Frozen mushrooms work well and don't even need to be thawed before adding them to the slow cooker.
Cloudiness usually comes from stirring too much or pressing the vegetables through the sieve. It doesn't affect the taste.
Use it anywhere you'd use vegetable or chicken broth, including soups, stews, risotto, rice, quinoa, pasta, gravy, pan sauces, braised vegetables, and casseroles. It also makes an excellent base for ramen, mushroom soup, and creamy pasta sauces.
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Recipe
Mushroom Broth
Ingredients
Method
- Place the quartered mushrooms, onion, garlic, celery, carrots, bay leaf, and thyme into a 6 to 8-quart slow cooker. Pour in the water, then add the salt and pepper.
- Cover the cooker with the lid and cook on Low for 8 to 10 hours or High for 4 to 5 hours.
- Place a fine-mesh sieve over a large bowl or pot. Carefully pour the broth through the sieve to separate the vegetables from the liquid. Discard the vegetables.
- Let the broth cool before transferring it to glass jars or airtight containers. Refrigerate it for up to 5 days or freeze for up to 3 months.
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