4-Ingredient Vegan Mushroom Broth

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Average Rating: 5 | Rated By: 7 users

The most common broths are chicken, beef, and vegetable. Broths are a wonderful way to add flavour to recipes, such as soups, stews, rice, casseroles, and gravies. One of the most nutritious broth is mushroom broth. This rich flavoured broth is packed with antioxidants and minerals and is super low in calories. Mushrooms are known to be effective in preventing breast and prostate cancer due to the significant presence of Beta-Glucans and Conjugated Linoleic Acid, which both have anti-carcinogenic effects. Mushroom broth will also boost your immune system.


  • 10 oz. mushrooms, some good choices are (shiitake, portobello, button), thinly sliced
  • 1 medium leek, white part only, sliced
  • 2 garlic cloves, crushed
  • 2 sprigs of fresh thyme or 1 tsp. GF dried thyme
  • 8 cups water
  • Instructions

  • Preheat oven to 400 F and line a large baking sheet with parchment paper (must be parchment)
  • Scatter mushrooms, leeks and garlic on the prepared baking sheet
  • Roast for 20 minutes. Using a spatula loosen the mushrooms and leeks off the parchment paper and set aside
  • Bring 8 cups of water to boil. Add thyme and mushroom mixture, reduce heat to low and cover. Simmer for 40 minutes. Strain broth
  • Note: I do not add salt or pepper until I use the mushroom broth in a recipe, but you can season the broth to taste if you wish. The broth freezes well up to 6 months

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