MUSHROOM BROTH
Ingredients
16 ounces fresh mushrooms, coarsely chopped – use a variety and include the stems
½ ounce dried mushrooms like porcini or shitake
1 medium yellow onion, skin on, quartered
2 garlic cloves, sliced
1 large handful parsley and stems
1 chopped carrot
1 chopped celery stalk
2 teaspoons salt
10 cups water
Preparation
Place all ingredients in a large stock pot, cover with water. Bring to a boil, reduce heat to simmer, cover and cook one hour. Strain and discard solids, and refrigerate up to one week, or freeze up to six months.
