Saturday, February 20, 2016

Mushroom Broth

Earlier this month I told you about Marco Canora’s amazing book on bone broth called Brodo, and provided you with the recipe for his mushroom broth. Here it is again with my adjustments. I simply cannot recommend this enough. I have come to enjoy it so much that in the afternoon, instead of taking a tea break, I’ve been taking a savory bone broth break with this intensely flavorful and satisfying broth. Yesterday I used what was left of the stock and made mushroom soup. What a tremendous difference it makes to make mushroom soup with mushroom rather than vegetable, chicken, or beef stock. It was so delicious as to be almost intoxicating. I've said it before, and I’ll say it again: Buy this book, and use this book. Even your favorite recipe can be improved with Marco’s delicious homemade broths.

Mushroom Broth
Slightly adapted from Brodo by Marco Canora

5 large onions, peeled
1 teaspoon extra virgin olive oil
2-1/2 pounds cremini mushrooms, halved
12 celery stalks, scraped and coarsely chopped
6 large carrots, scrubbed and coarsely hopped
5 bay leaves
1/2 bunch fresh thyme
1 tablespoon black peppercorns
Fine sea salt

Cut 2 of the onions in half crosswise. Coarsely chop the 3 remaining onions and set aside. Heat the olive oil in a skillet over high heat. When the oil ripples and the pan begins to smoke, add the halved onions, cut side down, working in batches if necessary to avoid overcrowding the pan and ensure browning. Reduce the heat to medium-high and brown the onions for 4 to 5 minutes without moving them.

Place the browned onions and the rest of the ingredients except the salt in a 16-quart stock pot. Add cold water just to cover. Bring to a boil over high heat and cook for 40 minutes, skimming off any foamy impurities.

Reduce the heat to the lowest setting and simmer for 2 to 3 hours.

Strain the broth through a fine mesh sieve lined with two layers of cheesecloth. Season with salt to taste and allow to cool.

Transfer the cooled broth to storage containers (leaving sediment in the bottom of the pot) and refrigerate for up to 5 days or freeze for up to 6 months.

Makes approximately 9 quarts. Recipe may be halved.

 This post is linked to:


Linda said...

How interesting you enjoy this instead of tea! I have to admit it looks enticing.

Marigene said...

Interesting...looks so rich. I can think of lots of ways to use that mushroom broth. It sure makes a big batch!

Winnie said...

Wonderful and unique looking soup :)
We love broccoli and mushroom and I'd love to try this recipe

gluten Free A_Z Blog said...

As a vegetarian, I am always looking for flavorful soups and especially broths. This looks full bodied and delicious, and I love the variety of mushrooms. Thanks.

The Lazy Gastronome said...

I'm going to make this on the weekend - what a great recipe!! Thank you for sharing ont he "What's for Dinner" linky party!

Sandra Lee said...

This sounds delicious and I must get my hands on that book. Thank you for sharing this at Celebrate Your Story. Have a wonderful week and we hope you can join us again!

Julie's Lifestyle said...

Your mushroom sauce sounds really good!
TFS this at Cooking and Crafting with J&J!

JES said...

Oooh... A break of broth tea sounds so Victorian (and nourishing)! Thank you for sharing this week on the Art of Home-Making Mondays! :)

Unknown said...

What a neat idea!

Thanks for joining Cooking and Crafting with J & J!