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- From Fields of Greens by Annie Somerville
Serves/Makes:7 cups or more
- 1 yellow onion, thinly sliced
- 1 leek top, chopped and washed
- 4 garlic cloves, in their skin, crushed with the side of a knife blade
- 1 oz (28 grm). dried shiitake mushrooms
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) peppercorns
- 1/2 lb (.2 kg). white mushrooms, sliced
- 2 small carrots, chopped
- 6 parsley sprigs, coarsely chopped
- 3 fresh thyme sprigs
- 2 fresh marjoram or oregano sprigs
- 2 fresh sage leaves
- 2 bay leaves
- 9 cups (2125 ml) cold water
- Pour just enough water into the stockpot to start the onions cooking.
- Add the onion, leek top, garlic, shiitake mushrooms, and salt.
- Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes.
- Add the remaining ingredients and cover with 9 cups (2125 ml) cold water.
- Bring the stock to a boil, then simmer, uncovered, for 1 hour.
- Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.
- "We make this rich, intensely flavored stock for our mushroom soups, sauces and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms--fresh mushrooms alone will make a weak stock. This stock freezes well."
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