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Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

• 1 ½ lb sliced mushrooms.
• Butter and/or olive oil as needed
• 2 quarts water
• 1 large onion, roughly chopped
• 3 garlic cloves
• 3-4 cloves
• 2 bay leaves
• 1 batch of thyme

Using a large pot, sauté the mushrooms in butter and/or olive oil until fully browned.

Add the water, onion, garlic, cloves, bay leaves, and thyme to the pot.

Bring the stock to a very gentle simmer and cook for 2 hours uncovered.

Strain the stock.

There should be at least a quart of liquid remaining.



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