I love this mushroom broth! When I transform a meat dish into a vegetarian delight, there are certain shortcuts I know. This rich, earthy stock recipe that I invented is one of them.
Mushroom Broth
I love this mushroom broth! When I transform a meat dish into a vegetarian delight, there are certain shortcuts I know. This rich, earthy stock recipe that I invented is one of them.
Ingredients
- 12 cups water
- 3 pounds earthy mushrooms
- 2 large onions roughly chopped
- 3 stalks celery roughly chopped
- 2 carrots roughly chopped
- 3 cloves garlic
- 2 bay leaves
- 1 bouquet garni
- salt and ground black pepper to taste
Instructions
- Combine water, mushrooms, onions, celery, carrots, garlic, bay leaves, bouquet garni, salt, and black pepper in a large soup pot; bring to a boil. Reduce heat; gently simmer until liquid is reduced by half, 45 to 50 minutes.
- Strain broth into a jar with a lid; discard vegetables.
