Refrigerate until ready to use or eat. Freeze unused broth in quart containers to have on hand to use later.
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When your stomach is sensitive and you want something warm and comforting, try this earthy broth.
You can add any of your favorite aromatics and use whatever mushrooms you have or can find at the market. Dried mushrooms will boost the flavor, but if you have trouble finding them, the broth will still be good with only fresh.
Use a food processor to quickly chop the vegetables; they don’t need to be cut absolutely evenly when making broths.
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4 SERVINGS |
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2 tablespoons olive oil
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 leek, white and light green parts only, sliced
4 medium garlic cloves
1 pound white mushrooms, coarsely chopped
½ cup dried mushrooms, such as porcini or shiitake or a mixture
4 fresh Italian parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 teaspoon black peppercorns
8 cups water
2 tablespoons reduced-sodium soy sauce or tamari
In a large stockpot over medium heat, add the oil. Sauté the onion, celery, carrot, and leek for 8 to 10 minutes, or until softened. Add the garlic and mushrooms and sauté for 5 minutes, or until the mushrooms soften and release their liquid. Add the parsley, thyme, bay leaf, and peppercorns and stir to combine. Add the water and soy sauce and bring to a boil. Reduce the heat and simmer for 1 hour, or until the stock is reduced by about half. Set aside to cool briefly.
Place a large strainer in a large bowl or pot and carefully transfer the contents of the pot to the strainer, pushing down with a spoon to extract all the liquid. Discard the solids.
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PER SERVING |
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Calories |
70 |
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Fat |
7 g |
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Saturated fat |
1 g |
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Cholesterol |
0 mg |
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Sodium |
300 mg |
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Carbohydrate |
2 g |
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Dietary fiber |
0 g |
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Sugars |
0.5 g |
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Protein |
1 g |
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Calcium |
20 mg |
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Potassium |
70 mg |
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Refrigerate until ready to use or eat. Freeze unused broth in quart containers to have on hand to use later. |