Mushroom stock

Yield: 7 cups

Measure Ingredient
1 \N Yellow onion thinly sliced
1 \N Leek top washed and chopped
4 \N Garlic clove(s) in skins, crushed
1 ounce Dried shiitake mushrooms
1 teaspoon Salt
½ teaspoon Black peppercorns
½ pounds Mushrooms, sliced
2 smalls Carrots, sliced
6 \N Sprigs parsley, chopped
3 \N Sprigs thyme
2 \N Sprigs marjoram or oregano
3 \N Sage leaves
2 \N Bay leaves
9 cups Cold water

In a stockpot, combine onion, leek top, garlic and salt with just enough water to start the vegetables cooking, about cup. Stir the vegetables, cover the pot, and cook gently over medium heat until the vegetables are wilted and tender, about 15 minutes. Add the remaining ingredients (including the tomatoes if you're using them), bring to a boil, reduce heat, and simmer uncovered for 1 hour. Pour the stock through a strainer, pressing as much liquid as possible from the vegetables before discarding them.

Note: for a lighter-tasting stock with a more complex flavor, add 1 lbs coarsely chopped tomatoes or one 28-oz can tomatoes.

Fine Cooking April-May 1995

Submitted By DIANE LAZARUS On 04-22-95

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