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Title: Homemade Mushroom Broth
Categories: Mushrooms, Vegetables, Herbs
Servings: 5 quarts

3 TB olive oil
1 carrot; coarse chopped
2 onions; unpeeled
+=OR=+
5 leeks; white & green parts
- coarse chopped
1 celery root
+=OR=+
top half of a bunch of
- celery; peeled, chopped
6 cl garlic; smashed
3 lb white button mushrooms;
- coarse chopped
5 qt water
1/4 c soy sauce
4 bay leaves
2 ts whole black peppercorns

Heat the oil in a large stockpot over medium-high heat.

Add the carrot, onions, celery root, and garlic, and
sauté until they soften, about 8 minutes.

Add the mushrooms and cook, stirring occasionally, until
the mushrooms begin to give up their liquid and their
volume reduces significantly, about 15 minutes.

Add the water, soy sauce, bay leaves, and peppercorns,
and bring to a boil.

Reduce heat to low and simmer until the vegetables are
completely soft and the stock has a pronounced mushroom
flavor, about 1 hour.

Remove from the heat and strain through a fine-mesh
strainer; discard the solids.

Refrigerate and use the broth within 4 days, freeze for
up to 6 months, or pressure can in quart jars for 25
minutes.

By Andrea Chesman

Makes: 5 Quarts

RECIPE FROM: https://www.motherearthnews.com

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