lunch · vegetarian · vegan · dairy-free
Cumin mushroom broth
Browned mushrooms, dried shiitake and ginger simmer into a savoury broth with a toasted cumin note. Strain for a clear cup or keep the mushrooms in for a fuller bowl.
- Time
- 35min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Briefly toast the cumin in the oil, add the sliced cremini and cook until browned.
-
2
Add the stock, dried shiitake and ginger, and simmer gently for 20 minutes.
-
3
For a clear broth, strain into cups. For a heartier bowl, serve with the cooked mushrooms.
