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NOTES ON MAKING VEGGIE BROTH: I almost always make my own vegetable broth with food scraps that I collect throughout the week. Making your own veggie broth is easy and eco-friendly (less waste), and it saves you money. There isn't an exact science behind the ratio of water to vegetables. I usually do 4-6 cups of vegetable scraps and 6-10 cups of water. I never have that many mushroom bottoms, so I usually do 1-2 cups of shrooms to 6-8 cups of water for the mushroom broth. As far as what ingredients you add: like I said, I usually use veggie scraps for my broth. It makes a clean and simple tasting broth that does add flavor and richness to a meal. I don't usually salt it. You could make a more complex vegetable broth by adding tomatoes or tomato paste, sautéing your vegetables before adding the water, and by adding nutritional yeast and salt. My favorite kind of stock is the mushroom broth because it is easy to make with scraps and very little seaweed, and the flavor is rich, bold, and delicious. Honestly, you can combine all of the ingredients??veggie scraps, mushroom scraps, and seaweed??to make one yummy stock. Get creative! Broth can be frozen up to 6 months or kept in fridge up to 7 days.
MUSHROOM SEAWEED BROTH
2 cups mushroom bottoms (try to use more flavorful mushrooms like maitake, shiitake, & oyster)
1-2 tbsp dulse seaweed flakes or 1 piece of whole ...