Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Mushroom Vegetable Broth
By Chef Jesse Ziff Cool


2 - quarts Water 
4 large Dried Porcini Mushrooms or Shiitake Mushrooms 
4 Sun Dried Roma Tomatoes not oil-packed 
1 small fennel - Bulb Anise or 2 stalks Celery 
1 large Leeks washed and coarsely chopped 
1 Organic Carrots peeled and coarsely chopped 
8 cloves Organic Garlic unpeeled and smashed 
3 sprigs Thyme (fresh) 
1/2 cup Dry Red Wine 


In a large pot combine all ingredients and bring to a boil over medium heat. 

Reduce heat to low and barely simmer, uncovered for 2 hours. 

Strain broth through a fine sieve and discard solids. Let cool. 


The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.