100ozwaterroughly 12-13 cups, just enough to barely cover the mushrooms and vegetables
Small handful of fresh herbslike chives, parsley, green onion, cilantro, thyme, etc (optional)
2oz¼ cup cooking oil
Instructions
Preheat the oven to 350F. Toss the mushrooms with the oil, lay out on a baking sheet, and cook for 30 minutes. This will calm the watermelon flavor of the mushrooms and bring out more mushroom-y notes in the finished broth.
Combine all the ingredients except the salt and bring to a simmer (you just want enough water to barely cover the ingredients) then turn down the heat to as low as possible and cook for 1-2 hours. This is a good thing to do in a slow cooker on low heat.
Cool, strain, add the salt, whisk to dissolve, then refrigerate.
The broth will last for at least a week, and likely longer as it doesn’t include meat. Salt is added to extend the shelf life.
Video
Notes
How to use the mushroom broth
You can use this in any clear soup you like. It's fantastic as a base for miso soup, or anywhere you'd use mushroom broth. The light color also means it works well in clear soups.