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Watch the Nutrient Rich Mushroom Broth Recipe video

Here’s a recipe for a delicious nutrient-rich super mushroom broth. And the good news is that you don’t need any fancy or exotic mushrooms to make this recipe. As I describe in my video, the simple, reasonably-priced mushrooms you can find at your local grocery store have more nutrition than you ever imagined!

Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

What is a Mushroom Broth?

A mushroom broth is a nutrient-rich liquid made with a variety of mushrooms along with some aromatics, including carrots, celery, and onions. You can dress it up by adding a selection of herbs and spices or keep the broth as simple as you like. The mushrooms offer a variety of vitamins, minerals, and more. And any aromatics you add help to boost the mineral content even higher.

This concentrated liquid broth gives you a powerhouse of nutrients in every sip. And when you toss in a few chicken feet, you add a beneficial dose of collagen to the broth. Your final product will be rich in gelatin to soothe your digestive system and improve your digestive health.

How to Use a Mushroom Broth

A mushroom broth makes a delicious sipping broth in place of bone broth. It’s especially enjoyable for vegetarians who crave that umami flavor generally reserved for meaty bone broths. Additionally, you can use mushroom broth as a base when making a cream of mushroom soup or any other soup where you want a rich, meaty flavor.

Plus, just like with bone broths and other mineral-rich broths, a mushroom broth can be used in place of water when cooking rice or grains. Mushroom broth also makes an excellent stand-in for chicken bone broth or beef bone broth when making gravy.


I am not a doctor or medical professional. If you are not feeling well, please seek professional medical attention and medicine. And if you are thinking of supplementing your treatment with home remedies, be sure to talk to your medical professional about them. It’s important that you get the medicine and treatments you need to get back to good health.

Can Mushrooms Help with Longevity?

In my video, I talk about a New York Times article that focuses on the nutritional value of mushrooms. The good news is that edible mushrooms contain vitamins, minerals, and antioxidants. And these beneficial mushrooms include the humble white button mushroom commonly sold at most grocery stores.

If you are fortunate to find “baby bella” mushrooms, also called creminis, at your grocery store, be sure to pick up some of those too. They contain a nutrient known as ergothioneine (ergo). Researchers have linked this nutrient to a number of health benefits. Be sure to read more here:

Why Add Bones to Your Mushroom Broth?

Mineral broths of all kinds, including mushroom broth, add concentrated nutrition to our diet. You can take your mineral broths one step further by adding chicken or beef bones to your simmering broth. Chicken feet are ideal to add when making your broth, especially since they are still reasonably priced.

When you add cartilage-rich bones to your mineral broths, the cartilage, which is rich in collagen, dissolves into the broth creating a high amount of gelatin. This gelatin makes your broth look like jello once it is chilled. And the reason we want this gelatin in our mineral broths is because it helps us to better absorb all the nutrients that are in our broths.

In addition to making mineral broths, try making the following collagen-rich bone broth, which will cost you less than $2 to make. And that’s $2 in total! Not per serving. Now, that’s quite a bargain for such a nutrient-rich food in these inflationary times.

And speaking of inflation, I also show you how to fight rising grocery prices with a free checklist you can download and print out.

More Mineral Broth Recipes

For more mineral broth recipes, be sure to watch the videos below, where I share how to make two versions: one on the stovetop and the other in the Instant Pot.

How to Make and Dehydrate Vegetable Bouillon

In today’s recipe video, I show you how to make mushroom broth with chicken feet to give your broth lots of nourishing gelatin. However, you can make the mushroom broth without those ingredients to provide you with a nutrient-rich vegetarian liquid base for soups or other recipes.

If you’re looking for more ways to create vegetable soup bases, I show you how to make homemade vegetable bouillon and how to dehydrate it for long-term storage in the following videos. Having vegetable bouillon on hand will help you make quick and easy soups with a flavorful base.

Anti-Inflammatory Bone Broth Recipes

In addition to mushroom broth and other mineral-rich broths, if you are looking for bone broths that focus on anti-inflammatory properties, I’ve got you covered. And better yet, I show you how to make your broths Keto friendly with low-sugar veggies that add a mineral punch without all the natural sugar present in carrots and yellow onions.

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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!

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In the following members-only video, I talk about how to help vitamin and mineral deficiencies.

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Super Mushroom Broth

5 from 1 vote
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Yield: 1 gallon
Here's a recipe for a delicious nutrient-rich super mushroom broth. You don't need any fancy or exotic mushrooms to make this recipe. The simple, reasonably-priced mushrooms you can find at your local grocery store have more nutrition than you ever imagined!


  • 3 lbs mushrooms, any variety I used 1 pound of white button mushrooms, 2 pounds of "baby bella" (cremini) mushrooms, and a few dried shiitake mushrooms.
  • 3 large carrots, peeled or unpeeled, rough chopped
  • 3 stalks celery with leaves, rough chopped
  • 2 medium onions, any variety, unpeeled, rough chopped
  • 1 tbsp ghee
  • 2 inch fresh ginger, sliced If not organic, peel first
  • 3 large bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbs dulse flakes or other seaweed, optional
  • 6-12 chicken feet, optional Or other high cartilage chicken parts or beef bones
  • 1/2 cup white vermouth or other fortified wine, optional Alternatively, you can use 1/4 cup apple cider vinegar or 2 tablespoons lemon juice.


  • Preheat oven to 350°F (177°C).
  • Place the mushrooms, celery, carrots, onions, and chicken feet on a baking sheet and dot with ghee. Roast in preheated oven for 30 minutes or until the chicken feet take on a golden color.
  • Transfer mushrooms, celery, carrots, onions, and chicken feet to a stock pot. If there is any liquid on the baking sheet, pour it into the stock pot.
  • Add the ginger, bay leaves, peppercorns, and dulse to the stockpot and pour in the white vermouth. Fill the stock pot with water to sufficiently cover the contents. (See video.)
  • Transfer the stockpot to the stovetop, bring the contents up to a boil, and then immediately turn the heat down to low and simmer uncovered for 6 hours.
  • After 6 hours, remove the stockpot from the stovetop and place it on a heatproof surface. Use a spider strainer to remove all of the contents from the liquid.
  • Using a funnel with a mesh strainer placed over a half-gallon jar, carefully pour the liquid into the jar. Repeat this process using a second jar until all the liquid has been poured out of the stockpot.
  • Allow the mushroom broth to cool slightly, then place the lids on the jars and refrigerate. The mushroom broth will stay fresh, refrigerated for one week.
  • You can freeze the mushroom broth in appropriate freezer-proof containers, and it will be at its optimal freshness for at least 2 to 3 months.
  • As to the strained solids, separate the chicken feet from the other solids. Wrap the chicken feet well and refrigerate. Use within a day or two to make chicken bone broth.
  • From the remaining solids, remove the bay leaves and discard them.
  • Using sufficient mushroom broth, purée the mushrooms and vegetables along with the broth to make a mushroom soup. Add cream or milk to create a cream of mushroom soup and warm gently on the stovetop.



Find this recipe and video at
Copyright © 2022 Mary’s Nest, LLC, All Rights Reserved
Course: Soups
Cuisine: Americana
Keyword: mushroom broth, super mushroom broth
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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