Quick At-Home Mushroom Broth

Instructions

1. 1

   Clean and roughly slice the mushrooms — no need to be fussy. Leave small ones whole. Heat the oil or butter in a medium pot over medium-high heat.

2. 2

   Add the mushrooms and a pinch of salt. Sauté, stirring occasionally, until they begin to brown and release their liquid, about 5–7 minutes — this builds flavor, don’t rush it.

3. 3

   Add the onion, garlic, carrot, and celery; cook 2 minutes more until fragrant.

4. 4

   Pour in 6 cups of water, add soy sauce (or tamari), bay leaf, peppercorns, and thyme. Bring to a simmer, then lower heat and simmer gently 15 minutes.

5. 5

   Taste and adjust seasoning — add a little more soy sauce or a pinch of salt if needed. For extra roundness, whisk in 1 teaspoon miso off the heat (don’t boil miso).

6. 6

   Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing gently on solids to extract flavor. Discard solids or reserve some sautéed mushrooms for garnish.

7. 7

   Use warm as a clear soup, sip as a restorative broth, or store in the fridge up to 4 days (or freeze up to 3 months). Reheat gently.