Portobello Veggies Broth / Stock

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.

5 from 1 vote

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Course: Al La Carte

Cuisine: American, Healthy

Keyword: Healthy Recipes, homemade vegan broth, homemade vegan stock, Homemade vegetarian stock, homemade veggie broth, no salt broth, no salt stock

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: cups

Calories: 5kcal

Author: Yasmin Jackson

Equipment

1 stock pot 4 to 5 quarts

Ingredients

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

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Instructions

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

Notes

Video Tutorial is available for Portobello Mushrooms Veggie Broth

Nutrition