Make this broth/stock once and you may never purchase veggie stock from the grocery store again. This is a healthier and richer version of vegetable stock. It comes together perfectly – the amazing portobello mushrooms are the star ingredient, with zucchini and parsnips for added depth to the flavor. When making the broth it’s important to use non-starchy vegetables, including the asparagus and broccoli stalks that we usually discard.
The beauty of making your own stock is that you can create the flavors you love and there is no salt added. Ever! The stock can be made ahead and stored in the fridge for up to three days or make a larger batch and freeze for future use. Simply defrost in the fridge before using. I hope you enjoy this recipe and come back for more.
When making veggie broth or stock, the basic ratio of liquid to veggies is 1:1, for example, one pound of vegetables to one quart of water. Using cold tap water is an important ingredient – this allows the cold liquid to heat up slowly and the vegetable nutrients starts to steep into the water and the flavor profile is much more enhanced. The trick to one of the best and richest stock is to simmer it low and slow!
You may also love these recipes:
Roasted Butternut Squash, Porcini Mushroom Broth, Cannellini Beans Soup
Miso Soup with Leftover Turkey Meatballs and Veggies
Subscribe for more free deliciousness using the link at the bottom of the post. You can unsubscribe at any time. You can also follow us on Instagram and Facebook via links on this page. Thank you.
Portobello Veggies Broth / Stock
This is a very easy recipe for homemade vegetable broth/stock made with portobello mushrooms amongst other non-starchy veggies. The beauty of making your own stock is that you can create the flavors you love and there is no salt added. Ever! The stock can be made ahead and stored in the fridge for up to three days or make a larger batch and freeze for future use. Simply defrost in the fridge before using.
Note: I used approximately 2 pounds of assorted non-starchy veggies to 2 quarts water. No salt is needed for the broth because you will be seasoning the final dish you make.
- 3 large Portobello mushrooms washed, dried and cut into 1 inch chunks
- 1 small leek use white and light green parts only. Wash thoroughly and sliced thinly.
- 2 large zucchini rinsed thoroughly. Skin on is optional. Cut onto 1 inch chunks
- 2 large broccoli stalks about 3 to 4 inches length each. Cut into small 1/2 inch chunks
- 2 bunch Asparagus stalks about 3 to 4 inches length (I use the tough parts of the stalks. Cut into 1 inch pieces
- 1 medium parsnip or 3/4 of a large parsnip. Cleaned and diced into 1/2 inch pieces
- 2 small celery stalks trim ends. Slice into 1/8 inch pieces
- 3 – 4 fresh thyme sprigs
- 3 – 4 parsley stems
- 2 cloves garlic peeled and chopped
- 1/2 yellow onion peeled and roughly chopped
- 1/2 teaspoon whole peppercorns
- 2 quarts cold tap water
Add all ingredients to a 4 to 5 quart stock pot.
Bring to boil.
Note: You can use high heat to bring to a quick boil or use low heat to bring it up to a boil – this will take longer but create a better depth of flavor. Either way the broth will be great.
Reduce the heat and allow to simmer for 45 minutes to 1 hour.
Note: I simmered my broth for 1 hour.
Strain the broth and discard the vegetables.
The broth is ready to use in making your favorite soup or other dishes that you want to use veggie broth. Enjoy.
Video Tutorial is available for Portobello Mushrooms Veggie Broth