MUSHROOM BROTH

MAKES ABOUT 8 CUPS

THIS IS THE SIMPLEST BROTH: All it takes is lots of sliced white mushrooms, ample liquid, and an hour. As another flavor boost, I sauté chicken wings as a base for the broth. This broth is lovely on its own or used as a component of the Mushroom Hot Pot with Beef & Daikon (here).

1 tablespoon olive oil

1 pound chicken wings

1 small onion, very thinly sliced

2 cloves garlic, very thinly sliced

2 pounds white button mushrooms, sliced

Salt and pepper

1 (3-by-3-inch) piece kombu

Oyster or other whole mushrooms, for topping

Heat the oil in a large pot over medium-high heat. Add the chicken wings and brown on both sides, about 8 minutes. Transfer the wings to a plate, pour off any excess fat, and lower the heat to medium. Add the onions and garlic and sweat for 2 minutes. Add the mushrooms, chicken wings, 9 cups water, salt, and pepper.

Submerge the kombu in the liquid, bring it to a simmer, and cook, uncovered, for about an hour. Strain the broth over a bowl, pressing on the solids. Lightly sauté the oyster or other mushrooms and add to each bowl of hot broth.