Homemade Savory Vegetarian Mushroom Broth

This savory vegetarian mushroom broth is bursting with flavor thanks to leftover vegetable scraps!
Course pantry basic, Soup
Cuisine dairy-free, gluten-free, plant-based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Author Stephanie McKercher, RDN


  • 16 cups water or enough to cover vegetables in pot
  • 2 quartered sweet onions
  • 1 halved head garlic
  • 3 cups mushrooms
  • 3-4 cups vegetable scraps
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 2-4 teaspoons salt or to taste


  1. Add ingredients to a large stock pot (I use the steamer insert so I can easily remove the scraps at the end) and bring to a boil. Reduce heat to a simmer and cook about 90 minutes or until broth is flavorful and aromatic.
  2. Separate the scraps from broth by pouring through a strainer (or remove steamer insert from the pot to separate). Transfer broth into jars and store in the fridge or freezer. Scraps can be composted or discarded.