1 ounce dried mushrooms (cepes/porcini)

1 cup hot water

4 ounces fresh mushrooms, brushed clean and quartered

2 medium carrots, peeled and chopped

2 stalks celery, chopped

1 medium onion, peeled and chopped

1 leek with 2" greens, thickly sliced

1 parsnip or turnip (optional)

4 stems fresh thyme

2 bay leaves

6 Italian parsley stems

1 teaspoon salt

8 cup cool water




Cover the dried mushrooms with hot water and let them steep on the side.


Combine all the vegetables in a heavy stock pot.  Cover and sweat the vegetables over low heat for 15-20 minutes, until they become fragrant and softened.  Add the water and slowly bring it to a simmer.  Add the herbs, revived dried mushrooms, the strained steeping water and salt.  Cook, covered, for 30 minutes.  Cool and strain.


Refrigerate stock and use as needed within 2 weeks.


Yield:  8 cups


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