Notes: For quick-start meals, make several batches of this flavorful stock and freeze; thaw in a microwave oven.
1 pound mushrooms
1 tablespoon lemon juice
1/2 cup dry white wine
6 slices (quarter-size) fresh ginger
1/2 teaspoon dried thyme
4 cups fat-skimmed chicken broth
How to Make It
Rinse mushrooms; trim and discard discolored stem ends, then thinly slice mushrooms. In a 4- to 6-quart pan, mix mushrooms with lemon juice, then add wine, ginger, and thyme. Cover and place over medium-high heat; stir occasionally until mushrooms are juicy, about 5 minutes. Uncover and stir occasionally over high heat until liquid is evaporated, 15 to 20 minutes.
Add broth to pan. Cover and simmer to blend flavors, about 15 minutes. Measure mushrooms and liquid. If there's more than 4 cups, return to pan and boil, uncovered, until reduced to 4 cups; if there's less, add water.