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Rich Porcini Stock

Yield 4 cups stock (serving size: 1 cup)
This easy stock will keep refrigerated for three days or frozen for two months.

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

Nutrition 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

How to Make It

  1. 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.

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