Recipe - Mushroom Stock

One half ounce Dried mushrooms
1 One half cup Hot water
1 teaspoon Olive oil
1 lg Onion; chopped
2 Carrots; minced
2 Celery stalks; minced
4 ounce Mushrooms; cut or sliced up
2 Garlic cloves; chopped
One half teaspoon Thyme
2 teaspoon Salt
9 cup Water

Shake the dried mushrooms in a sieve to loosen the forest dirt. Soak in the
hot water. Heat oil in soup pot, and add onions, celery, and carrots. Saute
over medium heat until the onion is well browned, 15 min. Add the dried
mushrooms and their soaking liquid, the remaining ingredients, and 9 cups
of water. Bring to a boil, and then simmer, partially covered, for 45
minutes. Strain.

NOTES : This makes the most delicious mushroomflavored stock.

Recipe by: MadisonVegetarian Cooking for Everyone

Posted to JEWISHFOOD digest V97 #336 by Ruth & Shel fritzl@earthlink.net
on Dec 29, 1997