Mushroom Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes 7-8 cups
- 1 teaspoon salt
- 2 bay leaves
- 1 ounce dried shiitake mushrooms
- 1/2 teaspoon peppercorns
- 9 cups cold water
- 1 yellow onion, thinly sliced
- 3 fresh thyme sprigs
- Carbohydrate 1 g(0%)
- Fat 0 g(0%)
- Fiber 0 g(1%)
- Protein 0 g(0%)
- Saturated Fat 0 g(0%)
- Sodium 43 mg(2%)
- Calories 3
Preparation Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them. Fields of Greens
Preparation Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them. Fields of Greens
