Mushroom Broth

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

• Preparation Time: 5 mins
• Cooking Time: 50 mins
• Total Time: 55 mins
• Calories: 110 Calories

Ingredients

• salt and ground black pepper to taste
• 2 bay leaves
• 12 cups water
• 3 cloves garlic
• 2 large onions, roughly chopped
• 1 bouquet garni
• 2 carrots, roughly chopped
• 3 pounds earthy mushrooms
• 3 stalks celery, roughly chopped

Recipe Instructions

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, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.

Step 2

Strain stock into a jar, discard vegetables, and your stock is good to go.