Most manufacturers use shiitake mushrooms as the base along with a biomass powder that is usually cultured on organic whole oats to give the powder body and structure. These cubes tend to be way more intense and, in most cases, 1 or 2 cubes are enough to flavor a large pot.

liquid – Water is the primary liquid, but if you love using everything, you can include the liquid from rehydrating mushrooms or other dehydrated veggies. It just depends on how committed your are. I am not always that committed. Add in the tomato paste and cook the mixture for about 2-3 minutes so that everything is caramelized and all the flavors are mixed evenly. Sauté the onions, shiitake stems, and cremini mushrooms in a large pot until the onions are soft and browned, about 10 minutes.The cube-form of the concentrate requires a fair amount of industry-grade machinery and techniques. dry sherry –I have used both dry sherry and marsala. Any dry wine is fine. You could probably use beer, though I’ve not tried it. This is totally optional!

This mushroom broth recipe makes a generous batch, about 2 quarts (8 cups). Leftovers will keep in an airtight jar for up to a week. They also freeze well for up to 3 months. Enjoy! Cream of mushroom soup.Celery, leeks, and fresh thyme add amazing flavor to this creamy vegetable soup. Using this mushroom broth ups the flavor even more! mushrooms –You will need roughly 4 cups of mushroom bits. “Mushroom bits” can include stems from both fresh and dried mushrooms, as well as mushrooms that are past their prime. When I use dried shiitake, I cut off the tough stems, and throw them in the bag. When I use fresh mushrooms, I save the stems (whether fresh or not). When my mushrooms no longer look great, I rinse the dirt off, and use them as well. The liquid from hydrating the dried mushrooms is useful as well.Roast the vegetables – Place the pan in the oven. Stir to rearrange every 10-15 minutes. Roast until edges begin to caramelize – about 30 minutes. French onion soup.Traditional French onion soup is made with beef broth. The rich, umami taste of this mushroom broth makes it a fantastic sub! Broths have more or less the same ingredients except, in bone broth, you can expect a mix of vegetables and fatty pieces of meat and bone. The recipe below is for a smaller quantity--it makes four cups--but you can definitely scale it up and make a larger quantity and refrigerate or freeze for later use. Just use the servings slider in the recipe card below to scale the recipe. Table of Contents