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This recipe was originally inspired by Chef Kate's recipe. I've experimented with and modified this recipe at least a dozen times over the years, and I've found that using parsnips instead of carrots is crucial. Carrots make it too sweet. Optionally add a couple of sprigs of fresh savory, and/or a parmesan rind with the rest of the herbs and spices. If you use a parmesan rind, remove it from the stock before straining and (while still warm) it makes a tasty (fatty) snack! Instead of using portobello stems, you can use maitake or shiitake stems or stem pieces (they keep for a long time in the freezer). My wife is a carnivore and she likes this recipe a lot. It is perfect for french onion soup. For black bean soup in the winter, there is nothing better. In fact, in the winter there is nothing better than a half a coffee mug of this stock nuked for 40 seconds or so (it's very rich and satisfying). Try it with African peanut soup, or wild mushroom risotto, instead of chicken stock. Or, if you're a Trekkie and want to celebrate First Contact Day, omit the (optional) Parmesan rind to keep it vegan, and make plomeek soup (http://thefreedomchef.com/leek-soup/, but add a "tea" from a few ginger slices and some pepper flakes (at the table, to individual taste), to cut the sweetness, add flavor, and add a gentle hint of spice)!
Units: US | Metric
Serving Size: 1 (444 g)
Servings Per Recipe: 1
The following items or measurements are not included: