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Recipe Category: Broth
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Ingredients
Makes about 6 cups
- 1 tablespoon olive oil
- 1 medium onion, unpeeled and quartered
- 1 medium carrot, coarsely chopped
- 1 celery rib with leaves, coarsely chopped
- 8 ounces white mushrooms, lightly rinsed, patted dry and coarsely chopped
- 5 dried mushrooms, soaked in 2 cups hot water, drained, soaking liquid strained and reserved
- 3 garlic cloves, unpeeled and crushed
- 1/2 cup coarsely chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
- 5 cups water
Method
- In a large stockpot, heat the oil over medium heat
- Add the onion, carrot, celery and white mushrooms
- Cover and cook until softened, about 7 minutes
- Stir in the softened dried mushrooms and the reserved soaking liquid, along with the garlic, parsley, bay leaves, peppercorns, salt and water
- Bring to a boil and then reduce heat to low and simmer, uncovered, for 1 1/2 hours
- Set aside to cool, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release all the liquid
- Discard solids
- Cool broth completely, then portion into tightly covered containers and refrigerate for up to 4 days or freeze for up to 3 months
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