1 hr 20 mins
This stock adds so much to soups and sauces that it's worth freezing in cubes or 1 cup amounts to have on hand. From Vegetarian Cooking for Everyone by Deborah Madison.
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- 1/2-1 ounce dried procini mixed mushrooms (about 1/2-1 cup)
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery ribs, diced
- 4 -8 ounces white mushrooms, sliced
- 1 cup leek, greens and leek roots chopped
- 1/4 cup chopped walnuts (optional) or 1/4 cup almonds (optional)
- 2 garlic cloves, roughly chopped
- 4 fresh thyme sprigs (or 1/4 tsp. dried thyme)
- 2 teaspoons salt
- 1Shake the dried mushrooms in a sieve to loosen the dirt.
- 2Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes.
- 3Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain.
- 4To make the boquet garni:.
- 5You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock.
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Nutritional Facts for Mushroom Stock
Serving Size: 1 (622 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 65.8
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 804.8 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 1.6 g
- Sugars 3.1 g
- Protein 1.4 g
The following items or measurements are not included:
fresh thyme sprigs