WILD MUSHROOM BROTH

By BobD

Ingredients

• 1 ounce dried cepes, porcini or other wild mushrooms
• 2 pounds white mushrooms
• 1/2 pound shiitake mushrooms
• 1 sprig fresh thyme
• 1/2 teaspoon black peppercorns
• 3 quarts cold water

Details

Servings 1
Adapted from events.nytimes.com

Preparation

Step 1

Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.

Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.