• MUSHROOM BROTH

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. 

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