Mushroom Stock

Mushroom Stock
Recipe Type: Soup
Author: A Passionate Plate
Prep time:
Cook time:
Total time:
Serves: 8
Use this stock in the delicious recipe for Mushroom Pot Pies with Parker House Crust, or anytime you need a vegetarian stock.
  • 3 Tbsp. Olive Oil
  • 1 pound white mushrooms, sliced
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 rib celery, chopped
  • 4 cloves garlic, minced
  • handful of thyme sprigs
  • 2-3 rosemary sprigs
  • 4 bay leaves
  • 1 tsp. black peppercorns
  • 1/2 cup dry Marsala
  • 2 quarts water
  1. In a large Dutch oven or soup pot, heat the oil over medium-high heat.
  2. Add the mushrooms, carrots, celery, garlic, thyme, rosemary, bay leaves and peppercorns and cook for about 15 minutes, until the vegetables are softened.
  3. Add the wine and cook for about 5 minutes, until it is mostly evaporated.
  4. Pour the water into the pot with the vegetables and bring to a boil.
  5. Simmer over moderate heat until it is reduced to 6 cups, 45 minutes.
  6. Strain the stock, pressing down on the solids. Discard the solids and refrigerate the stock for up to 5 days.


One comment

  1. […] Mushroom Stock Parker House Roll/Crust […]

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