Wild Mushroom Stock

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms
1 cup	237ml	Hot water
1 1/2 tablespoons	22ml	Olive oil
2		Onions - diced
4 oz	113g	Fresh mushrooms - sliced
2 oz	56g	Carrots - sliced (medium)
2		Celery stalks - diced
2		Leek tops - sliced
4		Thyme sprigs - (to 6)
2		Bay leaves
6		Parsley sprigs - roughly chopped
3		Sage leaves
		= (or a pinch of dried sage)
3		Garlic cloves - chopped
1 teaspoon	5ml	Sea salt
9 cups	2133ml	Spring water

Recipe Instructions

Cover the dried mushrooms with 1 cup hot water and set aside.

Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary).

Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.

Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup.

This recipe yields 6 to 8 cups.

Source:
CHEF DU JOUR - (Show # DJ-9512) - from the TV FOOD NETWORK

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