Mushroom Broth

Name: Mushroom Broth
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 pound Shiitake Mushroom Stems; 1 pcs Ginger, halved (1 inch); 3 tbsp Tamari Soy Sauce; 1 teaspoon whole Black Peppercorn; 3 inch piece Kombu; 0.5 ounce Dried Shiitake Mushrooms; 10 cup water; 2 tbsp Extra Virgin Olive Oil; 2 pcs Medium Yellow Onions; 8 oz Cremini Mushrooms, halved; 1 head Garlic, halved horizontally

description

EvaWestonRDN_WNW

Prep10 min

Cook1 hr 10 min

Total1 hr 20 min

Servings4

Difficultyeasy

AmericanGluten-FreeVeganSidesSoups

Ingredients

1 poundShiitake Mushroom Stems
1 pcsGinger, halved (1 inch)
3 tbspTamari Soy Sauce
1 teaspoonwhole Black Peppercorn
3 inch pieceKombu
0.5 ounceDried Shiitake Mushrooms
10 cupwater
2 tbspExtra Virgin Olive Oil
2 pcsMedium Yellow Onions
8 ozCremini Mushrooms, halved
1 headGarlic, halved horizontally

Instructions

1
Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.
2
Heat the olive oil in a large stock pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for 10 minutes, or until the onions are soft and browned.
3
Add the water, onion skins, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste.