Wild Mushroom Stock

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Wild Mushroom Stock

 

 

2 oz dried porcini mushrooms

2 C hot water

2 Tbsp olive oil

4 onions, diced

8 oz fresh mushrooms, sliced

4 medium carrots, sliced

4 celery stalks, diced

4 leek tops, sliced

8 to 10 thyme sprigs

4 bay leaves

12 parsley sprigs, roughly chopped

6 sage leaves (1/4 tsp of dried sage)

6 garlic cloves, chopped

2 tsp sea salt

18 C water

 

 

Cover the dried mushrooms with 2 cup hot water and set aside.

 

 

Heat the olive oil in the soup pot and add the onions to caramelize. When they

have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt

and sauté an additional 3 to 5 minutes (add a little liquid if necessary).

 

 

Add the dried porcini and their soaking liquid plus 18 cups cold water, and

bring to a boil. Simmer for 1 hour to 1 1/2 hours uncovered. (Depending on the

intensity of flavor wanted.) A general rule of thumb: it takes about 15 minutes

at a slow boil to reduce the volume of liquid by one cup. Strain the stock

through a fine mesh colander.

 

 

Ladle into prepared jars leaving a 1 inch headspace. Process pints for 20

minutes and quarts 25 minutes at 10 lbs pressure. Adjust pressure according to

altitude and style of canner.

 

 

Makes: 6 to 8 pints