| Mushroom Stock | | Print | |
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This stock is strong-tasting. Use this stock for heartier soupd and sauces. Using dried mushrooms is best because it give the broth extreme flavor. Don't use fresh mushrooms as it will lend a weaker flavor. Makes 6 cups 1 onion, cut into thin half-moon slices 8 or 9 cups spring or filtered water Several green onions or a small leek, cleaned and finely diced 2 or 3 dried shitake mushrooms, soaked until tender and thinly sliced. Sea salt 2 cups button or cremini mushrooms 1 carrot, finely diced 2 bay leaves 2 sprigs flat-leaf parsley Combine onion and about 1/2 cup of the water in a soup pot over low heat and simmer 1 to 2 minutes. Add green onions and shiitake mushrooms and soaking water with a pinch of salt, and simmer 15 minutes. Add the remaining water and other ingredients and bring to a boil. Simmer, uncovered, over low heat, about 1 hour. strain the stock, pressing as much liquid as possible form the vegetables before discarding them. |
