mushroom stock

January 11, 2014



I made this stock to go with the mushroom barley stew with stout but it’s good enough to just drink as a soup on a cold winter’s day.

4 cups mushroom trimmings and/or mushrooms, wiped clean

1 onion with skin, chopped

1 cup dried shiitake

1 tbsp porcini powder

3 tsps salt

2 rosemary sprigs


Place all the ingredients in a large stock pot with plenty of water. Bring to a boil and then turn heat down. Let simmer for 40 minutes on low heat. Remove from the heat and let sit for 5 more minutes. Strain. Cool. Store for use as needed.

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