Mushroom Broth

By: Joshua

"Top view of raw mushrooms" by Ivan Radic is licensed under CC BY 2.0

Use this delicious broth to make Sausage and Leek Soup

INGREDIENTS:

• 1 large yellow onion, halved
• 450g mushrooms and/or mushroom trimmings (such as stems)
• 1 stalk celery, quartered
• 1 carrot, quartered, or 130g carrot trimmings (such as ends and peels)
• 4 garlic cloves
• 1 bay leaf
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 4 fresh parsley stems
• 1/2 teaspoon black peppercorns, cracked
• 1/2 teaspoon chili flakes
• 1 tablespoon soy sauce

Instructions: 

• Grill or pan sear onion halves until charred on the flat bottoms. Aprox 3 minutes. Transfer to a large stock pot. 
• Add mushrooms, celery, carrot, garlic, bay leaf, thyme, parsley, peppercorns, soy sauce, and 2.5 L of water [Aprox 11 cups of water]
• Bring to a simmer over medium heat, lower heat and cook at a bare simmer for 1 and a half hours.
• Strain broth through a fine-mesh sieve, pressing down firmly on solids to extract as much liquid as possible. Discard solids. 
• Broth should be: a) used immediate b) refrigerated for up to 5 days, c) frozen for up to 6 months.