Mushroom Stock For Portobello Mushroom Stew

Recipe Ingredients

6 oz	170g	Portobello mushroom stems
1		Carrot - unpeeled, sliced
1		Leek - cut lengthwise (small)
1		White onion - unpeeled, and (small)
		Coarsely chopped
1		Celery rib - sliced
1		Garlic clove - unpeeled
1 section		Parsley
1/2		Bay leaf
1 teaspoon	5ml	Whole black peppercorns
1/4 teaspoon	1.3ml	Dried thyme
6 cups	1422ml	Water

Recipe Instructions

In a small stockpot or Dutch oven, combine the mushroom stems, carrot, leek, onion, celery, garlic, parsley, bay leaf, peppercorns and thyme. Add the water and bring to a boil over high heat. Reduce heat low enough to maintain a simmer and cook, uncovered, for about 1 hour, or until reduced by 1/3 to yield 4 cups.

Set aside 2 cups for the Portobello Mushroom Stew and reserve the rest for another use.

This recipe yields about 1 quart.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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