This is a fast and delicious broth for adding flavour to sauces and soups. Shiitake mushrooms are always in my cupboard and are an excellent source of immune-system-boosting nutrients. This makes great use of a batch of oyster mushrooms. You can retrieve the mushrooms from the spent vegetables and chop them into the broth for more flavour and a great texture.
4 quarts (4 L) water
½ cup (125 mL) dried porcini mushrooms (or oyster, shiitake, etc.)
2 cups (500 mL) whole button mushrooms
1 cup (250 mL) peeled and chopped onions
1 cup (250 mL) peeled and chopped carrots
1 cup (250 mL) chopped celery
4 garlic cloves, roughly chopped
1 Tbsp (15 mL) chopped fresh rosemary
1 Tbsp (15 mL) chopped fresh sage
In a large stockpot, combine all the ingredients. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour.
Strain the stock into a container and remove the mushrooms. Discard the rest of the vegetables and the herbs. The mushrooms may be sliced thinly and returned to the broth.
Place the container on a wire rack and let the stock cool to room temperature, then refrigerate in a covered container. Keeps for 3–4 days in the refrigerator, or for up to 3 months when frozen.
MAKES 4 QUARTS (4 L)