June 23, 2018
Soup of Japan

Mushroom-Onion Broth

by Berkeley Wellness  

Use this vegetarian alternative anywhere that you would ordinarily use chicken broth.


  • ½ cup dried mushrooms
  • 1 cup boiling water
  • 2 pounds white mushrooms, quartered
  • 1 pound onions, thickly sliced
  • 1 large carrot, thickly sliced
  • 8 cloves garlic, unpeeled
  • 2 teaspoons olive oil
  • 2 tablespoons tomato paste
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 10 cups water


1. In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes, or until softened. Reserving the soaking liquid, scoop out the dried mushrooms. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.

2. Meanwhile, preheat the oven to 400°F. In a large roasting pan, combine the mushroom soaking liquid, the reconstituted dried mushrooms, the white mushrooms, onions, carrot, garlic, and oil. Cover with foil and roast for 15 minutes, or until the mushrooms have begun to soften.

3. Roast, uncovered, for 50 minutes, or until the onions are browned.

4. Transfer to a large soup pot or stockpot and add the tomato paste, thyme, salt, pepper, and water. Bring to a boil. Reduce to a simmer and cook, uncovered, until the broth is richly flavored, about 45 minutes. Strain. Cool to room temperature and refrigerate or freeze.

Makes 8 cups.

Nutrition per ½ cup: 40 calories, 1g total fat (0g saturated), 0g dietary fiber, 7g carbohydrate, 0g protein, 90mg sodium.

Also see Homemade Chicken Broth.