I love this mushroom broth! When I am transforming a meat dish into a vegetarian delight, there are certain shortcuts I know. This rich, earthy stock I invented is one of them.
Ingredient
12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste
Direction
Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil. Reduce to a gentle simmer and cook until reduced by half, 45 to 50 minutes.
Strain stock into a jar, discard vegetables, and your stock is good to go.
