Ingredients
Instructions
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1.
Preheat oven to 400 F and line a large baking sheet with parchment paper (must be parchment)
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2.
Scatter mushrooms, leeks and garlic on the prepared baking sheet
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3.
Roast for 20 minutes. Using a spatula loosen the mushrooms and leeks off the parchment paper and set aside
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4.
Bring 8 cups of water to boil. Add thyme and mushroom mixture, reduce heat to low and cover. Simmer for 40 minutes. Strain broth
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5.
Note: I do not add salt or pepper until I use the mushroom broth in a recipe, but you can season the broth to taste if you wish. The broth freezes well up to 6 months
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