Mushroom Broth

Mushroom Broth

• 2 lbs. shiitake, maitakes, beech, morel or oyster mushrooms (or a mixture), sliced
• ½ large onion, chopped
• 2/3 cup chopped celery
• ½ teaspoon thyme
• Salt & garlic powder to taste
• 1 ½ gallon water
• 1/3 cup organic white wine (optional)

Add all ingredients to a large pot. Heat to boiling. Reduce heat & simmer until reduced by 1/4 (about 1 hour).

NOTE: Add veggies for soup. Use as a base for vegan gravy. Freeze or can in quart, pint or 1 ½ pint containers for future use.