- 12 cups water
- 8 ounces sliced mushrooms
- 1 cup chopped onion
- 3/4 cup chopped carrot
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped parsnip
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 whole garlic head, cut in half
2. Reduce heat and simmer anywhere from 1 hour to 90 minutes, until reduced to 6 cups.
3. Strain the stock through a sieve over a large bowl, and discard the solids.
I made two batches of stock today, so it's on hand for future recipes. Go ahead and do the same; leftover stock will keep in the fridge up to a week, but can be frozen up to 3 months.
Stay tuned for more posts using this stock soon.
6 servings (1 cup), Calories 8
I did a little taste test of the broth alone; the mushroom flavor was the strongest, giving this a woodsy sort of taste, followed by the celery. There was just a touch of sweetness from the parsnip, but surprisingly little garlic or bay (I popped the most beautiful smelling bay leaves into the pot, so that was a shame). Nicely fresh though, and - to state the obvious - very homemade tasting.