How long does mushroom vegetable broth [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze mushroom vegetable broth [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is mushroom vegetable broth [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mushroom vegetable broth [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is mushroom vegetable broth [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2K Views 10 years ago

Mushroom Vegetable Broth
[Vegan]

JG By: Joyce Gan

Author Bio

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.... Read More

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Mushroom Vegetable Broth [Vegan]

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Ingredients You Need for Mushroom Vegetable Broth [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

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How to Prepare Mushroom Vegetable Broth [Vegan]

Rehydrate dried Shiitake mushrooms in hot water, approximately 30 minutes. After the Shiitake mushrooms are soft, cut into 1/2-inch wide strips.
Cut celery, leak, and carrots into 1-inch long chunks.
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.
Strain through a fine-mesh strainer to remove the vegetables, herbs, and spices. Store in freezer for up to 3 months.