Mushroom fennel broth

It’s been quite some time since I posted a recipe here, and this is my attempt at making a comeback. Here’s a recipe for a simple mushroom fennel broth. Many folks have been asking for a simple recipe like this.

This is just one way of making a broth, but when I make it, it’s usually a variation on this recipe. It’s super versatile and you can easily make substitutions and adjust ingredient amounts according to your preference. You can even save up and freeze leftover vegetable scraps and make a broth from them at a later time.

I thought I’d post this as a starting point for you to make your own vegetable broth. It works great in soups and many other recipes, and some of my upcoming posts will use this broth! If you give it a try and post to Instagram, add the hashtag #plantbasedartist. I’d love to see your creations!


10 cremini mushrooms

1 fennel bulb

2 large carrots

2 celery stalks

your favorite herbs (I used 2 bay leaves, 10 sprigs of thyme, and 1 sprig of rosemary. Parsley, oregano, sage, and tarragon also work great depending on what flavors you’re going for)

1/2 teaspoon red chili flakes (adjust to taste)

10 peppercorns

salt to taste

6 cups of water, plus more as needed


Roughly chop the veggies and place in a large pot. Add the herbs, spices, and enough water to cover everything. Bring to a boil, reduce the heat to low/medium, and simmer for about an hour. Strain out the liquid and use in your desired recipes!

2 thoughts on “Mushroom fennel broth

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