Mushroom Broth
Ingredients
-
2
medium
yellow onions
-
2
tablespoons
extra-virgin olive oil
-
1
pound
shiitake mushrooms (stems only)
-
8
ounces
cremini mushrooms (halved)
-
10
cups
water
-
1
bulb
garlic (halved horizontally)
-
1
inch
fresh ginger (halved)
-
½
ounce
dried shiitake mushrooms
-
3
tablespoons
tamari
-
1
teaspoon
black peppercorns
-
3
inches
kombu
Instructions
- Prepare the onions by washing, drying, and removing the skins, then slice them thinly.
- Heat olive oil in a large stock pot over medium heat and sauté the onions, shiitake stems, and cremini mushrooms for about 10 minutes until the onions are soft and browned.
- Add water, onion skins, garlic, ginger, dried mushrooms, tamari, and peppercorns to the pot. Bring to a boil, then reduce heat to low and add kombu. Cover and simmer for 1 hour.
- Strain the broth through a fine mesh sieve into a large bowl, discarding the solids, and season to taste.
Nutrition Facts (estimated)
Servings
4
Calories
50
Total fat
2g
Total carbohydrates
8g
Total protein
2g
Sodium
500mg
Cholesterol
0mg
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