Based on 2-4 (1 cup) servings per recipe.
- 5-8 dried mushrooms
- 2-4 cups water
- 1/2 cup onions, chopped
- 1/2 cup carrots and celery, chopped
- 2 tablespoons fresh or 2 teaspoons dried fresh or dried herbs
Put everything in a saucepan, heat to boiling, turn down heat and let simmer about 10 minutes.
Remove from heat, strain and use in any recipe that calls for chicken or beef broth.
Tip: Try herbs like parsley and sage, or tarragon and thyme for flavor. Keep dried mushrooms in the pantry for when you are out of fresh mushrooms.
About This Recipe
This vegetarian broth is a savory base for soups and stews.