• Yield About 1.5 gallons 1x
Author Andrew Hunter

Mushroom sipping broth is a comforting, warm and aromatic way to enjoy the umami and immunity benefits naturally present in mushrooms. The broth is also versatile, so it can be used in several preparations when flavor and healthfulness are both important. The recipe can be scaled from small to high volume and can be made in a stovetop rondo or a commissary-sized kettle. The quantity and type of mushrooms can be adjusted to make the broth more or less intense.

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  • ¼ cup olive oil
  • 5 lbs. mushrooms, assorted  (white buttons, crimini and portabella), chopped
  • 1 lb. onions, yellow, diced
  • 1 lb. carrots, diced
  • 4 cups tomatoes, chopped
  • ½ cup garlic, fresh chopped
  • 2 cups ginger, fresh chopped
  • 2 gallons water
  • Sea salt, to taste
  • White pepper, to taste


  1. Heat oil in a large rondo or stock pot over medium-high heat. Add mushrooms and sauté until deeply caramelized.
  2. Add remaining ingredients and continue to sauté until vegetables are caramelized and aromatic.
  3. Add water, bring to a boil, turn heat down, and simmer broth for 3 hours.
  4. Strain out vegetables, press as much remaining broth from vegetables, and transfer broth to a Cambro with a snap on lid.
  5. Allow broth to cool overnight and skim off any fat or impurities from the surface.


Tips and Uses:

  1. Cook rice and grains in broth, especially farro, bulger and long grain brown rice.
  2. Use broth as base for soups including ramen.
  3. Heat broth and serve in cups for sipping.

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Reviews (1)

  1. Cream of mushroom soup . I like the soup because there are lots of different flavors combined together with the texture of the mushroom. It’s creamy but the other ingredients added a good balance. I have tried it out and had with French garlic bread. Mushroom soup with other ingredients like the little crunch is yummy.

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