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Title: Homemade Mushroom Broth
Categories: Mushrooms, Vegetables, Herbs
Servings: 5 quarts
3 tb Olive oil
1 Carrot; coarse chopped
2 Onions; unpeeled -OR-
5 Leeks; white & green parts
- coarse chopped
1 Celery root -OR-
1 bn Celery; top half, peeled,
- chopped
6 cl Garlic; smashed
3 lb White button mushrooms;
- coarse chopped
5 qt Water
1/4 c Soy sauce
4 Bay leaves
2 ts Whole black peppercorns
Heat the oil in a large stockpot over medium-high heat.
Add the carrot, onions, celery root, and garlic, and saute until they
soften, about 8 minutes.
Add the mushrooms and cook, stirring occasionally, until the
mushrooms begin to give up their liquid and their volume reduces
significantly, about 15 minutes.
Add the water, soy sauce, bay leaves, and peppercorns, and bring to a
boil.
Reduce heat to low and simmer until the vegetables are completely
soft and the stock has a pronounced mushroom flavor, about 1 hour.
Remove from the heat and strain through a fine-mesh strainer; discard
the solids.
Refrigerate and use the broth within 4 days, freeze for up to 6
months, or pressure can in quart jars for 25 minutes.
Recipe by Andrea Chesman
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Archives
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