Use this warm, earthy, and savory roasted mushroom broth for your favorite mushroom soups, stews, risottos, and pilafs!
Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” I received a copy of Broth & Stock for review purposes in compensation for this post. Please know I never personally recommend any product I wouldn’t use on my own family.
Healing, comforting, warming broth
Years ago it was one of the first things I learned how to cook. I was 23 and barely knew my way around the kitchen. That’s how most in my convenience food generation grew up, after all. But a health crisis in my early 20’s catapulted this kitchen novice into figuring out how to cook food that wasn’t from a box, and it changed my life forever.
Everything I was reading about healing using “real food” pointed toward broth. I tend to be one of those “jump in with both feet” kind of people, and within a week I purchased my first stock pot and began teaching myself how to cook.
Broth is so much more than food
What I ended up learning during those years of teaching myself how to cook was that cooking was so much more than just making food. Something about it made my heart more full. It didn’t just satisfy my stomach, it satisfied my soul.
Deep? Maybe. But I allowed the art of cooking engross me, and I fell in love with making myself food that had love and thought put into it. At the age of 23, I was learning where my food actually came from and that connection to the food we eat is so powerful.
Broth & Stock
I share my story because simple broth making was what made me fall in love with cooking. It opened my eyes to the importance of feeding myself well, and knowing where my food came from – something that I literally did not know, or give any thought to until I was 23.
And that is why I’m not sure that I have been more excited to share a cookbook with you than Broth & Stock by Jenny McGruther from the Nourished Kitchen! I know what learning how to make beautiful stocks and broths did for me, and it is literally the driving force behind the passion and purpose of this blog.
A whole cookbook about…broth?!
Yessss! Because broth is so much more than you think! In only the way Jenny does best, you will learn the differences between various broths and stocks, and how to use them best to make their flavors shine. From a variety of land and sea animal stocks and broths, to different vegetable broths, Broth & Stock has opened my horizons from using the same broth for every recipe I make.
Broth & Stock is also so much more than learning how to make beautiful, healing broth – the recipes in the second half of the book using those healing broths have been such a joy to bring to my kitchen. Being the novice, untrained cook that I am, I have learned so much from Jenny over the years how to bring out depths of flavor in meals using various herbs, spices, broths, wines, and seasonings. Or just leaving simplicity alone, and savoring the true flavor of something by not complicating it. The recipe for pho in the book is the best I have ever made, and the family favorite so far has been the Cream of Chicken Soup with Parsley & Chives. Everyone around the table had 2nd and 3rd bowl-fulls!
Roasted Mushroom Broth
I’ve been adding certain healing mushrooms to my bone broth making for extra medicinal benefits for the last few years, but I had never thought to make a broth with mushrooms alone – and boy have I been missing out! The earthy, savory flavor from the roasted mushroom infused broth is like nothing I have ever tasted before.
Here is an excerpt from Broth & Stock about the Roasted Mushroom Broth:
Roasting strengthens the flavor of mushrooms, amplifying the savory and almost meaty base notes that can give soups a unique foundational richness. Those savory flavors serve as a good match for meat and whole grains. Use this broth as a base for mushroom soups and stews or in risottos and pilafs. Using a wide variety of mushrooms will improve this broth’s flavor and complexity. I often use the stems and trimmings of wild mushrooms left over from foraging, as they give the broth a remarkable depth of flavor; however, using the button or cremini mushrooms easily available year-round in most grocery stores also yields a lovely broth, as roasting improves their flavor. You don’t need to take the peel off the onion, as it produces a lovely color, just split the onion in half and drop it in the pot. –“Broth and Stock”
Reprinted with permission from Broth & Stock from the Nourished Kitchen, written and photographed by Jennifer McGruther, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Roasted Mushroom Broth
Ingredients
- 3 ⁄4 pound mixed mushrooms or mushroom stems chopped into 1⁄2-inch pieces
- 1 yellow onion skin on and halved crosswise
- 3 cloves garlic smashed
- 1 tablespoon olive oil
- 2 quarts cold water or Chicken Bone Broth
- 1 ⁄4 cup dry white wine
- 6 sprigs thyme
Instructions
- Preheat the oven to 425°F.
- Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.
- Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.
- Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly. Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternatively, you can freeze the broth for upto 6 months, making sure to allow plenty of headspace if you're using glass jars.
A chicken noodle soup make-over
An early taste of spring!
Whether you have special diet needs or not, we’ve got a noodle for that!
Don’t forget to pack the leftovers for school!
Here’s to happy spring thoughts coming our way!
. (Don’t forget if you click through those links and purchase through Perfect Supplements to use my code GENERATION10 at check-out to get your RGN reader 10% discount!).
. The recipes in the book are meals my girls have grown up on, and are on our table weekly!
or 
into, this is where you can get a dose of those in easy. My 4 and 6 year olds swallow probiotics and C’s without issue but I know there are some that don’t! You can add a quality probiotic and vitamin C to the smoothie and they’ll never know 😉
when I received it last fall. Because it is smaller than what I typically make bone broth in, I couldn’t see myself making bone broth more frequently to equal the amount I was making once a month in my slow cooker, huge stockpot, or oven roaster.
that I have been using just for infusions for a couple years now, and I love how convenient they make tea making. No straining or fuss. Just push down and pour. I even have a 
so that my 2 and 4 year olds can do it themselves!
! I seriously love it! I can make a big batch all at once, wrap them up and store them away in the freezer for when I need them! The girls can help themselves that way too!
is a good brand.
or other essential oil blend that they like on the top of the poultice that will be facing up so they can smell that instead of the onion. This last cold we ran through the house I actually sprayed the 
blend from Plant Therapy, and really felt like it kept things calm too. I have a small spray bottle with water and about 10 drops of the EO in there. Just shake it up before you spray. You only need a small spray or 2! If they are really sensitive to the onion smell you can put an extra towel over the top of the poultice and then spray.
at nighttime finding it really helps with calming the cough and helping them rest.
(yes I know they can be made but with the baby and another toddler I just didn’t have the time) and started what would be a very long weekend. We really kicked this ear infection well though, and I wanted to share how we did it!
on her ear/neck area after dripping the oil. I followed the instructions on the salt pack from 
and 
to boost the immune system. I also used 
on her feet at bedtime. And since the majority of the immune system resides in the gut, she was taking 
daily. I even added 
probiotic that has a strain that is specific to the ear. She was not up to eating much, even her favorite 
in her bath, or had her take some 
to help her relax so she could just rest.
in her ears to have the same effect on the bug. I actually feel like within 12 hours of starting this was when I saw her turn a corner.
and baking soda. I used 
in the bath at night to help with sleep.
! Perfect for scratchy throats too! (And might I add teething toddlers?!)
to the jar if I haven’t been able to get them in any other way during the day.
, or 
. 
to blend this all up! This serving fits perfectly!
is something that should always be around your house. Not only is effective at helping with a stomach bug (both ends) it also works for food poising or if you accidentally get glutened.
and 
,
or 
are a great addition to a bath any time the kids are sick. Magnesium helps the body detox and reduces muscle aches that are common with colds and the flu. (They also help soothe sore behinds when diarrhea is an issue). Baths aid in hydration as well.
is a great, gentle herb that does a bang up job of helping to soothe an inflamed digestive tract. Slippery elm contains large amounts of tannis which is an astringent so it can help ‘dry up’ diarrhea.
synergy for tummy aches – the oils chosen for this blend were specifically chosen to be safe for kids as well as effective. You can get a 
you can dilute yourself.
and rubbing it on the feet and stomach. If your child is sensitive to smells, don’t force this one on them. I find it is very individual.
