Advertisement
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, peeled and smashed
1 ½ pounds (about 8 cups) wild and domestic mushroom pieces and trimmings
¼ ounce dried porcini or other dried mushrooms
3 sprigs fresh thyme
1 bay leaf
10 peppercorns
1 teaspoon mushroom soy sauce or tamari
Nutritional analysis per serving
1 gram carbs; 11 calories; 1 gram fat; 9 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a large stockpot or kettle set over medium heat. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours.
- Step 2
Pour the stock through a fine-mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.
Private Notes
Comments
While the broth doesn't generate nearly as much scummy foam as a meat stock, skimming off any accumulated foam a few times during the last hour of cooking makes for a more refined stock.
I also added a peeled knob of fresh ginger for additional complexity.
Cooked onions, celery & carrots, deglazed with 1\2 cup white wine. Add onion skins for extra color
While the broth doesn't generate nearly as much scummy foam as a meat stock, skimming off any accumulated foam a few times during the last hour of cooking makes for a more refined stock.
I also added a peeled knob of fresh ginger for additional complexity.