Mushroom Broth

It’s getting so close to fall here in Arkansas. If you live anywhere north of us, it may already feel like fall. It’s time for pumpkins and stews. Oh, I love a good stew. I made a great beef & butternut squash from Autoimmune Paleo last night that was soooo delicious!

However, one day, I was going through my pantry and happened to pick up a box of my “favorite” organic box of chicken stock. I’ve been buying it for years. Ingredients are clean and organic but wait…what the heck is this y’all!? Allergen warning: May contain wheat. -____-
Unfortunately for me, being pretty allergic to gluten, I can’t use it. I was a bit furious at the time because the ingredients didn’t list anything that was a known gluten product, except the “natural flavors” and most companies distinguish between, produced in the same facility as, or produced with an ingredient that may have. So what did I do? I made. Stuff. Up. (Are y’all seeing a theme yet?)

Here is what you’ll need for this gluten free broth:

  • 1 package of portobello mushrooms
  • A lotta water (Enough to fill a big soup pot. Store the extra!)
  • Bay Leaf
  • Salt and Pepper
  • Rosemary

In my DDP Yoga guide they mentioned using mushroom broth but didn’t leave a recipe. This is so easy. It stores beautifully in the fridge for you to pull out whenever you need it.

Simply add everything into a big pot of water. My regular sized soup pot held about 15 cups of water and I ended up saving 2 quarts, plus the 2 cups I used for supper that night. Bring everything to a slow boil and turn the mushrooms every so often. This really shouldn’t take more that 20 to 30 minutes. We’re basically making brown, flavored water. Don’t let it boil over, just let it bubble away until dark brown.
Transfer this dark brown liquid into a storing container and let it cool. If you want a stronger flavor you could leave the mushrooms to sit in the broth over night. Then, pull them out and discard them (or save them for your friends compost pile :)).

I’ve put this in stews, chilli, soups, and even used it with a can of green beans to pull out that canned flavor. My mom even asked if they were fresh green beans! This is a great staple to keep in your fridge. I believe I kept mine for a week or two in the fridge and it worked out fine every time. It’s also a great way to sneak in other veggies into the family diet.

I hope you enjoy this recipe. If you give a try come on over to the Facebook page ( and show me a picture! Really, if you’re a beginner cook, this one is just too easy to mess up. Come back next week to see what this crazy hippie gal Common Sense Cook makes up next.

-Ami M. Lee, The Common Sense Cook

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