Wild Mushroom Stock

Wild Mushroom Stock
Wild Mushroom Stock

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    ounce dried porcini mushrooms

  • 1

    cup hot water

  • 1 1/2

    tablespoons olive oil

  • 2

    onions diced

  • 4

    ounces fresh mushrooms sliced

  • 2

    medium carrots sliced

  • 2

    celery stalks diced

  • 2

    leek tops sliced

  • 4

    thyme sprigs - (to 6)

  • 2

    bay leaves

  • 6

    parsley sprigs roughly chopped

  • 3

    sage leaves (or a pinch of dried sage)

  • 3

    garlic cloves chopped

  • 1

    teaspoon sea salt

  • 9

    cups spring water

Directions

Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander. Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. This recipe yields 6 to 8 cups.

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