Mushroom Stock

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 Information

  • Nutritional analysis per serving (2 servings)

    11 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 7 cups

Preparation

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.
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.

2 hours 20 minutes