Rich Porcini Stock

recipe

This easy stock will keep refrigerated for three days or frozen for two months.

Yield:

4 cups stock (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 53
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.8 g
Carbohydrate 3 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 6 mg
Calcium 10 mg

Ingredients

1 cup dried porcini mushrooms (about 2 ounces)
5 cups warm water, divided
1 1/2 cups coarsely chopped red onion
1 cup dry red wine
1/2 cup coarsely chopped celery
1/2 cup chopped shallots
1/3 cup chopped carrot
1 whole garlic head, halved
2 thyme sprigs
1 flat-leaf parsley sprig
1 sage sprig

Preparation

Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Place in a 3-quart saucepan; strain reserved liquid into the pan. Add 3 cups water, red onion, and remaining ingredients.

Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.

January 2002
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