Savory Mushroom Broth

1. Prepare Ingredients

Gather all your ingredients: the chopped carrot, quartered onion, smashed garlic cloves, shiitake mushrooms, and sliced white mushrooms. Place them all into a large pot along with the bay leaf, kosher salt, and whole black peppercorns.

2. Add Water and Bring to Boil

Pour in 10 cups of water and bring the pot to a boil over high heat. As the water heats, the vegetables and mushrooms will begin to release their flavors into the liquid.

3. Simmer the Broth

Once the water reaches a rolling boil, reduce the heat to a gentle simmer. Add the bouquet garni to the pot. Simmer the broth partially covered for about an hour.

4. Strain the Broth

After simmering, strain the broth using a fine-mesh sieve into another pot or large bowl. Press down on the solids in the sieve to extract as much liquid as possible.

5. Store or Use Broth

Your mushroom broth is now ready to be used immediately in your favorite recipes. If not using right away, let the broth cool and store it in airtight containers. It will keep for up to 3 days in the refrigerator or up to 6 months in the freezer.