Quick Mushroom Broth Recipe
Daily Value: 0%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
|Folic Acid (B9)||0µg||0%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Incredibly easy to make, this low-sodium mushroom broth is a great base for soups, stocks, and sauces.
- 1/4 cup dried or fresh shiitake mushrooms
- 4 cups water
Place the dried shiitake mushrooms and 4 cups of water in a medium pot over high heat. Cover with a lid and bring to a boil. Let it boil and bubble for 5 minutes and then reduce heat to low, cooking with the lid still on for 20 more minutes. This is your mushroom broth. Use immediately or store in refrigerator for up to 1 week.
Recipe DetailsServings: 4
Notes and Substitutions:
Get more recipes, advice, and other low-sodium shenanigans from Sodium Girl on her website.