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Easy Homemade Mushroom Stock

Explore the depths of flavor with this homemade mushroom stock, a rich foundation for soups, stews, and risottos. This straightforward recipe requires simmering mushrooms, onions, carrots, and aromatic herbs to craft a stock brimming with earthy, savory notes that enhance any dish. As the stock simmers, the inviting aroma of earthy mushrooms fills the kitchen, amplifying the joy of cooking from scratch.

Ingredients

  • 1 whole onion, chopped
  • 2 whole carrots, chopped
  • 8 oz mushrooms, sliced
  • 2 sprigs thyme
  • 1 whole bay leaf
  • 8 cups water

Instructions

  1. Heat a large pot over medium heat.
  2. Add the chopped onion and carrots, sautéing until they begin to soften, about 5 minutes.
  3. Include the sliced mushrooms, thyme sprigs, and bay leaf, continuing to cook for an additional 5 minutes, stirring occasionally.
  4. Pour in the water and increase the heat to high, bringing the mixture to a boil.
  5. Once boiling, reduce the heat to low and simmer uncovered for 1 hour, allowing the flavors to meld thoroughly.
  6. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract maximum flavor. Discard the solids.
  7. The stock is now ready to use, or it can be stored in the refrigerator for up to a week, or frozen for extended storage.

Keywords: Healthy, Vegan, Stock, Cooking, Homemade

Spice Rack: Thyme, Bay Leaf

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