Mushroom Vegetable Broth Recipe

Mushroom Vegetable Broth Recipe

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

1. In a large stockpot, heat the oil over medium heat
2. Add the onion, carrot, celery and white mushrooms
3. Cover and cook until softened, about 7 minutes
4. Stir in the softened dried mushrooms and the reserved soaking liquid, along with the garlic, parsley, bay leaves, peppercorns, salt and water
5. Bring to a boil and then reduce heat to low and simmer, uncovered, for 1 1/2 hours
6. 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
7. Discard solids
8. 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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