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I love this mushroom broth! When I am transforming a meat dish into a vegetarian delight, there are certain shortcuts I know. This rich, earthy stock I invented is one of them.
Ingredients
- 12 cups water
- 3 pounds earthy mushrooms
- 3 stalks celery, roughly chopped
- 2 large onions, roughly chopped
- 2 carrots, roughly chopped
- 1 bouquet garni
- 3 cloves garlic
- 2 bay leaves
- salt and ground black pepper to taste
Directions
Step 1
Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil. Reduce to a gentle simmer and cook until reduced by half, 45 to 50 minutes.
Step 2
Strain stock into a jar, discard vegetables, and your stock is good to go.
Tips
Use earthy mushrooms such as ceps, shitakes, or brown caps.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 110 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 1% |
| Sodium104mg | 5% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber6g | 22% |
| Total Sugars9g | |
| Protein10g | |
| Vitamin C13mg | 66% |
| Calcium62mg | 5% |
| Iron2mg | 9% |
| Potassium1122mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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