Mushroom Broth
- Total Time
- 2 hours 15 minutes, plus refrigeration
- Rating
- Notes
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Ingredients
Yield:One quart
- Stems from 6 pounds of mushrooms
- 1small white onion
- 1teaspoon soy sauce
- 4black peppercorns
- ½teaspoon dried thyme
- 1bay leaf
Preparation
- Step 1
Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.
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Cooking Notes
adrienne rourke
Dried mushrooms, water in the microwave I find works really well.
Andre
i know its not exact but in weight, how much is stems of 6 pounds of mushrooms. since im unlikely to ever have 6 pounds of mushrooms around, i’d rather just know the mushroom weight that would balance the other ingredients
Jennie
I save mushroom stems in the freezer and used them to make this broth. I had a stuffed quart bag of them, so I don't know if that amounts to the stems of 6 pounds of mushrooms. I can report that using a half gallon of water with the stems I had worked well. One teaspoon of soy sauce wasn't enough. I added three tablespoons and a generous handful of kosher salt. I used it to make mushroom risotto--very good! I have a few cups of mushroom broth leftover, headed to the freezer. Hope this helps!
A.A.
Would love to have an idea how much "the stems of six pounds of mushrooms" weighs on its own.
Andre
i know its not exact but in weight, how much is stems of 6 pounds of mushrooms. since im unlikely to ever have 6 pounds of mushrooms around, i’d rather just know the mushroom weight that would balance the other ingredients
adrienne rourke
Dried mushrooms, water in the microwave I find works really well.
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