Mushroom-Vegetable Broth

I have been playing around with broths for years trying to find a mixture of flavours that I really love. This is by far my favourite. It’s easy, versatile, rich and full of that amazing umami goodness.

Recipe makes approx. 4 quarts (16 cups) – depending on how far stock is reduced


  • 4 tbsp extra virgin olive oil
  • 4 medium yellow onions roughly chopped
  • 2 medium bulbs of garlic, cloves peeled and smashed
  • 1 package of cremini or button mushrooms (approx. 10-15) , halved
  • 2 leeks, roughly chopped
  • 1 fennel (bulb and fronds), roughly chopped
  • 1 head of celery, roughly chopped
  • 4 carrots, roughly chopped
  • 30-40 dried shiitake mushrooms, halved
  • 1 tbsp peppercorns
  • 5 bay leaves
  • 1 bunch of parsley
  • 20 cups of water
  • 1/2 cup Soy sauce (add to taste)
  1. Pour 4 tbsp of olive oil into a large stock pot on medium heat. Once the oil has warmed, throw in your onions and garlic. Stir until slightly soft.
  2. Add all other vegetables (except for the dried shiitake mushrooms) and sauté on medium-high heat until all vegetables are coated, and aromatic (approx. 5-7 minutes).
  3. Pour in water and toss in dried shiitake mushrooms, bay leaves, peppercorns and parsley.
  4. Leave the stock to simmer on medium-high heat, stirring every 15-20 minutes. Simmer for at least 45 minutes.
  5. Add soy sauce to taste and stir for 10 minutes.
  6. Strain broth and enjoy!

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