This deeply savory broth builds all of its richness from vegetables and mushrooms alone — no meat, no bones, no shortcuts. Dried shiitakes get rehydrated into a concentrated, umami-packed soaking liquid, while a hard sear on the cremini mushrooms locks in that deep, roasted flavor before everything simmers together with carrots, celery, onion, and garlic. A touch of turmeric and ginger warms the color and flavor, and fresh thyme, rosemary, and parsley keep it herbaceous rather than heavy. The long simmer and careful straining give you a clear, amber-gold liquid that tastes like it took all day, perfect sipped on its own or used as the base for soups, risottos, and braises. It's naturally suited to a plant-based kitchen, no workarounds needed to make it fit.
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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 4–5 minutes, until deeply browned on the underside. Stir and cook for another 3–4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
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