Soups & Stews > Soup Making Techniques > Building Flavor > Using Stocks and Broths Effectively

Mushroom Broth Boost: Umami Infusion Technique

Enhance the depth of flavor in your soups and stews by infusing your stock with the rich umami of mushrooms. This technique extracts maximum flavor, adding a savory dimension that elevates your culinary creations.

Prep Time
10 minutes
Cook Time
45 minutes
Servings
8
Ingredients
  • 8 cups Vegetable Broth
  • 1 ounce Dried Porcini Mushrooms
  • 8 ounces Fresh Shiitake Mushrooms
  • 2 cloves Garlic Cloves
  • 2 sprigs Fresh Thyme Sprigs
  • 1 tablespoon Soy Sauce (low sodium)

Rehydrate Dried Mushrooms

Place the dried porcini mushrooms in a heatproof bowl. Pour 2 cups of boiling water over them. Let them steep for at least 20 minutes, or until softened. Strain the mushrooms, reserving the soaking liquid. Roughly chop the rehydrated porcini.

Sauté Fresh Mushrooms and Aromatics

Thinly slice the fresh shiitake mushrooms. Mince the garlic. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat (if not using pre-made broth, otherwise skip the oil). Add the shiitake mushrooms and sauté until they release their moisture and begin to brown, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients and Simmer

Pour the vegetable broth into the pot with the sautéed mushrooms and garlic. Add the chopped rehydrated porcini mushrooms, the reserved mushroom soaking liquid (strain it through a fine-mesh sieve to remove any grit), and the thyme sprigs. Bring the mixture to a simmer.

Infuse and Strain

Reduce the heat to low and let the broth simmer gently for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the more intense the mushroom flavor will become. Season with soy sauce for added depth.

Strain and Store

Strain the broth through a fine-mesh sieve lined with cheesecloth (optional) to remove the solids. Discard the solids. The mushroom-infused broth is now ready to use in your soups and stews. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts Estimated per 100g of product

(Estimated values)
Calories: 15 kcal
Protein: 1g
Fat: 0g
Carbohydrates: 3g
Sodium: 150mg

Other Considerations for Nutrition

This broth is naturally low in fat and calories. Using low-sodium soy sauce helps manage sodium content. Consider the ingredients of your base broth for a more accurate nutritional profile.

← Mirepoix and Broth Layering Technique Potato Leek Soup: Crafting Your Perfect Texture →

FAQ

  • Can I use other types of mushrooms?

    Yes, you can experiment with different types of mushrooms, such as cremini, oyster, or maitake. Each type will impart a slightly different flavor profile to the broth. A mix of mushroom types can add complexity.
  • Can I skip the soy sauce?

    The soy sauce adds umami and depth, but you can omit it if you prefer. Consider adding a pinch of salt or a splash of tamari for a similar savory note.
  • How can I make this broth vegetarian/vegan?

    This recipe is already vegetarian and vegan, as it uses vegetable broth and plant-based ingredients.