Mushroom broth is a delicious way to add flavor and nutrients to your diet. It’s also low in calories, so you won’t feel guilty about enjoying this soup any time of day! This recipe makes enough for two servings. It can be frozen for up to 6 months or refrigerated for 3 days.
prep: 5 mins cook: 50 mins total: 55 mins Servings: 5 Yield: 1 1/2 liters
2 large onions, roughly chopped
3 pounds earthy mushrooms
12 cups water
2 bay leaves
2 carrots, roughly chopped
1 bouquet garni
3 stalks celery, roughly chopped
salt and ground black pepper to taste
3 cloves garlic
Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
Strain stock into a jar, discard vegetables, and your stock is good to go.
Per Serving: 110 calories; protein 9.8g; carbohydrates 20.2g; fat 1.2g; sodium 104.3mg.