Abstract: This study attempted to verify the salt reduction effect of Agaricus bisporus extract on chicken soup, fish soup and pork bone soup. The salt addition amount of Agaricus bisporus extract in three kinds of broth was determined by sensory evaluation, and the contents of free amino acids and 5'-nucleotides acids in three kinds of broth were determined. Descriptive sensory analysis, time intensity sensory evaluation and electronic tongue were used to compare the salty strength and taste difference of three kinds of broth before and after salt reduction assisted by Agaricus bisporus extract. The effects of Agaricus bisporus extract on the overall taste, salt reduction and umami of three kinds of broth were studied. The results showed that the salt reduction assisted by the extract of Agaricus bisporus could significantly increase the contents of free amino acids and 5'-nucleotides acids and increase the TAV value in broth. Sensory evaluation experiments showed that the extract of Agaricus bisporus could reduce salt in all three kinds of broth, prolong the duration of salty taste in the mouth, and enhance the overall flavor intensity. This showed that the extract of Agaricus bisporus could reduce saltness in three kinds of broth, among which the effect was the best in fish soup, and the direct salt reduction could reach 33%. This study achieves the goal of reducing salt without reducing salt in three kinds of broth.