MUSHROOM BROTH

By BobD

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Stems from 6 pounds of mushrooms
1 small white onion
1 teaspoon soy sauce
4 black peppercorns
1/2 teaspoon dried thyme
1 bay leaf

Details

Servings 1
Adapted from events.nytimes.com

Preparation

Step 1

Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.