A robust, slow simmered, clear broth of mushrooms packed with that coveted umami flavour and nutrients is perfect for sipping from a big, huggable mug on a particularly cold day. Great for vegans!
Heat oil in a 3.2lt cast iron casserole on high. Add leek, garlic, ginger and bay leaf. Sauté for a minute until leek starts caramelizing. Reduce heat to medium and add the mushrooms. Cook for a couple of minutes, stirring constantly until mushrooms are glazed and starting to sweat. Add the thyme, water and salt.
Reduce heat to low, cover with a lid and simmer for an hour. Strain the broth into a large jug. Enjoy hot, topped with chives or pack away in glass jars for later.
Broth will keep in glass jars in the fridge for up to 3 days. Broth will freeze well in freezer safe containers for up to 2 months.