| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Stocks |
6 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dried mushrooms |
| 1 1/2 |
c |
Hot water |
| 1 |
ts |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Carrots; diced |
| 2 |
|
Celery stalks; diced |
| 4 |
oz |
Mushrooms; sliced |
| 2 |
|
Garlic cloves; chopped |
| 1/2 |
ts |
Thyme |
| 2 |
ts |
Salt |
| 9 |
c |
Water |
INSTRUCTIONS
Shake the dried mushrooms in a sieve to loosen the forest dirt. Soak in the
hot water. Heat oil in soup pot, and add onions, celery, and carrots. Saute
over medium heat until the onion is well browned, 15 min. Add the dried
mushrooms and their soaking liquid, the remaining ingredients, and 9 cups
of water. Bring to a boil, and then simmer, partially covered, for 45
minutes. Strain.
NOTES : This makes the most delicious mushroom-flavored stock.
Recipe by: Madison-Vegetarian Cooking for Everyone
Posted to JEWISH-FOOD digest V97 #336 by Ruth & Shel <fritzl@earthlink.net>
on Dec 29, 1997
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