Mushroom Stock
This full-bodied stock is the secret ingredient to Greens’s mushroom soups and sauces. Because it has a darker color and a strong flavor, it’s best for mushroom-based dishes and hearty recipes.
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This full-bodied stock is the secret ingredient to Greens’s mushroom soups and sauces. Because it has a darker color and a strong flavor, it’s best for mushroom-based dishes and hearty recipes.
Ingredients
- 1 large yellow onion, sliced
- 1 leek top, chopped
- 2 medium carrots, chopped
- 1/2 lb. white mushrooms, sliced
- 1 oz. dried shiitake mushrooms
- 4 cloves garlic, smashed, skins left on
- 6 sprigs parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano or marjoram
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. black peppercorns
Preparation
Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes. Strain, pressing as much liquid from vegetables as possible. Discard solids.
Nutrition Information
- Calories 10
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 311 mg
- Sugar Content 1 g