Mushroom Stock (Andrew Weil, MD)

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Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.

Read more: http://www.prevention.com/food/cook/andrew-weil-true-food-kitchen-and-healing-recipes?page=2#ixzz2E9TDAAoc

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  • 2

Ingredients

  • 2 ribs celery
  • 1 medium onion
  • 2 oz dried shiitake mushrooms
  • 2 1/2 quarts water
  • 1/2 cup low-sodium soy sauce
  • Pour stock through fine-mesh strainer, discard solids, and let cool.

Preparation

Step 1

Chop celery and onion and put in large pot with mushrooms and water.

Bring to a simmer over medium-high heat.

Reduce heat and simmer 20 minutes.

Turn off heat, cover, and let stock steep 20 minutes.

Add soy sauce.

Pour stock through fine-mesh strainer, discard solids, and let cool.




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