It’s Meatless Monday – so no chicken stock in my kitchen today. This mushroom broth is a great soup base, and adds lots of flavor to risottos too! Most areas have a mushroom farm relatively close by, and when the weather’s right, you can often find someone who forages local varieties at your farmer’s market. Don’t get too fancy with what you use for this recipe, save to cool ones for when you can really show them off!
1 1/2 lbs white mushrooms, chopped
Several portobello mushroom stems
1/2 sweet yellow onion, diced
2 cloves chopped garlic
2 cups dry white wine (you can find local – I know it!)
1/2 cup dried porcini (or similar) mushrooms
2 pinches salt
2 sprigs fresh thyme
Coat the bottom of a large saucepan with olive oil. Over medium heat, sauté white mushrooms, portobello stems, garlic and onion until tender. They should release a substantial amount of juice. Add the wine, dried mushrooms and thyme, plus 6 cups of water. Bring to a boil, then reduce the heat and simmer, covered, for about an hour. Strain broth into a bowl.
No too hard, right? You can keep this refrigerated for a few days, or freeze in portions.