Roasted mushroom stock

1 servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil
2 cups Onions; chopped
4 Cl Garlic
1 tablespoon Tomato paste
1 cup Carrots; chopped
1 cup Celery; chopped
2 cups Mushroom pieces; chopped
1 ounce Dried mushrooms
Tops of one leek
2 tablespoons Chives; optional
2 tablespoons Thyme
2 teaspoons Black peppercorns; whole
1 Bay leaf
¾ cup Parsley; chopped
2 Fresh sage leaves
2 teaspoons Salt
1 teaspoon Soy sauce
8 cups Water

Directions

VEGGIE LIFE; JAN 1995

1. Soak the dried mushrooms in 1 cup warm water for 20 to 30 minuts.

2. Preheat oven to 350 degrees. Combine oil, onions, garlic, tomato paste, carrots, celery and chopped mushrooms in a large shallow pan.

Roast for 30 minutes, stirring occasionally.

3. Remove the dried mushrooms from their soaking liquid. Strain the liquid into a large pot to eliminate any sand or dirt that might remain. Add the mushrooms, roasted mixture, leek tops, chives, thyme, peppercorns, bay, parsley, sage, salt, soy and water 4. Strain the liquid, pressing on the solids to extract as much of the liqu as possible. Discard the solids and refrigerate overnight.

Makes 6-7 cups.

Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95

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