Roasted Mushroom and Shallot Broth with Thyme

The Broth Kitchen • Recipe 06 • IndigoKoi Wellness, LLC

Roasted mushrooms give this plant-based broth a deep brown color and a savory finish that holds its own beneath noodles, lentils or a vegetable stew.

Vegan strained broth | Yield: About 6 cups | Time: 15 minutes active; 80 minutes total

Ingredients

• 1 pound cremini mushrooms, cleaned and halved

• 4 shallots, peeled and halved

• 1 tablespoon olive oil

• 2 garlic cloves, crushed

• 6 thyme sprigs

• 1 bay leaf

• 8 cups water

• 1–2 teaspoons reduced-sodium tamari, optional

Method

1. Heat oven to 425°F. Toss mushrooms and shallots with oil and roast 25 minutes, turning once.

2. Transfer to a pot with garlic, thyme, bay and water. Add a splash of measured water to the roasting tray to loosen browned juices, then pour into the pot.

3. Bring to a boil, reduce heat and simmer 40 minutes.

4. Strain, discard spent solids and add tamari a teaspoon at a time if using.

Coach Winona’s kitchen note

For a soy-free broth, leave out tamari and season with a little salt instead. Use certified gluten-free tamari when needed.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety