Mushroom Vegetable Broth

This homemade mushroom vegetable broth is definitely a flavor enhancer. You can freeze the extra in a container and use it whenever you need to. It is handy, healthy, and thrifty.

6 medium size dried shiitake mushroom
6 ribs celery
1 medium yellow onion, diced
4 medium carrots, peeled and ends removed,
1 medium leek, white and pale green parts only
2 tsp dried thyme
10 whole cloves
½ tsp dill seeds
3 cloves garlic, minced
2 bay leaves
1 bunch parsley
9 cups water

View the full recipe at Light Orange Bean →