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Mushroom Vegetable Broth [Vegan]

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Having a well-stocked spice cabinet is a must for any home cook, especially those who cook with a lot of vegetables. Another easy way to enhance and accentuate the natural flavor of vegetables is using a broth. This mushroom vegetable broth has a smoky, woodsy, and rich flavor without all the salt store-bought broths contain.

Mushroom Vegetable Broth [Vegan]

This Recipe is :

Dairy Free Vegan


  • 6 medium size Shiitake mushrooms, dried
  • 6 ribs celery
  • 1 medium yellow onion, diced
  • 4 medium carrots, peeled and ends removed,
  • 1 medium leek, white and pale green parts only
  • 2 teaspoons dried thyme
  • 10 whole cloves
  • 1/2 teaspoon dill seeds
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 bunch parsley
  • 9 cups water


  1. Rehydrate dried Shiitake mushrooms in hot water, approximately 30 minutes. After the Shiitake mushrooms are soft, cut into 1/2-inch wide strips.
  2. Cut celery, leak, and carrots into 1-inch long chunks.
  3. Place all ingredients in pressure cooker. Follow the instructions of the pressure cooker and cook 10 minutes with very low heat. Let pressure drop off on its own.
  4. Strain through a fine-mesh strainer to remove the vegetables, herbs, and spices. Store in freezer for up to 3 months.





I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.I share many healthy, vegan-friendly dinner dishes, sweet snacks, and desserts with various flavor combinations on my blog.



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