FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

Next Recipe >

You Are Here >>

 RECIPESSoups & StewsVegetable Soups & Stews pg 3MUSHROOM SOUPS >>>>> >  Mushroom Stock II >

 

food125x125B

 

 



 

..MUSHROOM SOUPS >>>>>.. ..Cream of Mushroom Soup.. ..Cream of Mushroom (Indonesian).. ..Cream of Shiitake Mushroom Soup.. ..Danish Creamy Morel Soup.. ..Cremini Mushroom Rice Soup.. ..Four Mushroom Barley Soup.. ..Fresh Mushroom Soup.. ..Mushroom Barley Soup.. ..Mushroom Barley Soup II.. ..Mushroom Stew.. ..Mushroom Stock.. ..Mushroom Stock II.. ..Mushroom & White Bean Ragout.. ..Old Time Mushroom Barley Soup.. ..Oyster Mushroom Soup.. ..Winter Portabella Mushroom Stew..

. Home . . Recipes . . About & Contact Info . . Links .
 

MUSHROOM STOCK II


See also Article: You Want Rice With That?

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.

Ingredients
• 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


Directions
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.

 

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.