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Mushroom Stock

I am not much for making stocks. But sometimes a gravy or a soup just needs one, ya' know? Here's one I use when the occasion warrants it.

1 onion, cut lengthwise into thin slices
8 or 9 cups spring or filtered water
Several green onions or a small leek, cleaned and diced
2 or 3 dried shitake mushrooms, soaked until tender and thinly sliced
Sea salt
2 cups button mushrooms, thinly sliced
1 carrot, diced
2 bay leaves
2 fresh parsley sprigs

Combine onion and about 1/2 cup of the water in a soup pot over low heat and simmer 1-2 minutes. Add green onions and shitakes and soaking water with a pinch of salt and simmer 15 minutes. Add the remaining water and other ingredients and bring to a boil. Simmer uncovered over low heat about 1 hour. Strain the stock, pressing as much liquid as possible from the vegetables before discarding them. 


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