MUSHROOM BROTH WITH VEGETABLES
Mushroom broth is earthy, has deep flavor and is delicious. It is quite
simple to make and I like to use mushroom stems so I can save my mushroom
tops for other dishes. You can use this soup as a broth or as a stock for
other mushroom soup recipes. You can also reduce it and use it for risotto
or any of your favorite sauces.
simple to make and I like to use mushroom stems so I can save my mushroom
tops for other dishes. You can use this soup as a broth or as a stock for
other mushroom soup recipes. You can also reduce it and use it for risotto
or any of your favorite sauces.
|
Ingredients:
2 white or yellow sweet onions, one peeled and one unpeeled, chopped 3-4 celery stalks, chopped to 1 inch 3-4 carrots, scrubbed chop to 1 inch 3 garlic cloves peeled 2 cups mushrooms, stems or whole 1 tablespoon peppercorns 3 bay leaves 12 cups water |
|
Directions:
Place all the ingredients in a large soup pot and bring up to a boil. Turn the pot to low and cover. Cook for one hour. Strain broth through a fine mesh colander in to a heat safe container. Serve warm or refrigerate for up to one week. Freeze after cool for up to one month. |
It's so much fun using things you usually discards, like mushroom stems.
Mushroom broth is so useful in many different dishes. Save your stems and make
you own home made broth!
To your good health,
Jan
Mushroom broth is so useful in many different dishes. Save your stems and make
you own home made broth!
To your good health,
Jan
