This deeply savory broth builds all its flavor from real ingredients: dried shiitakes rehydrated into a rich, dark soaking liquid, then simmered with browned cremini mushrooms, carrots, celery, onion, and garlic. A splash of apple cider vinegar brightens the pot, while fresh thyme, rosemary, parsley, turmeric, ginger, and bay leaves layer in warmth and complexity as everything simmers low and slow for 45 minutes. Straining through cheesecloth gives you a clear, deep amber liquid packed with umami depth from the mushrooms alone. It's the kind of broth you can sip on its own or use as a base for soups, grains, and braises. Because the flavor comes from vegetables, herbs, and a proper long simmer rather than reaching for a shaker, it's an easy one to keep on hand for an added salt-conscious kitchen.
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Place the dried shiitake mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let steep for 20 minutes, until the mushrooms are fully softened and the liquid is deep brown. Lift the mushrooms out and roughly chop them; reserve the soaking liquid, pouring it carefully to leave any grit behind in the bowl.
Heat the olive oil in a large stockpot over medium-high heat until shimmering. Add the cremini mushrooms in a single layer and cook undisturbed for 4ā5 minutes, until deeply browned on the underside. Stir and cook for another 3ā4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
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