Mushroom Stock

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  1. Pour just enough water into the stockpot to start the onions cooking.
  2. Add the onion, leek top, garlic, shiitake mushrooms, and salt.
  3. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes.
  4. Add the remaining ingredients and cover with 9 cups cold water.
  5. Bring the stock to a boil, then simmer, uncovered, for 1 hour.
  6. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.