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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy stock will keep refrigerated for three days or frozen for two months. Ingredients:
1 cup dried porcini mushrooms (about 2 ounces) |
5 cups warm water, divided |
1 1/2 cups coarsely chopped red onion |
1 cup dry red wine |
1/2 cup coarsely chopped celery |
1/2 cup chopped shallots |
1/3 cup chopped carrot |
1 whole garlic head, halved |
2 thyme sprigs |
1 flat-leaf parsley sprig |
1 sage sprig |
Directions:
1. Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Place in a 3-quart saucepan; strain reserved liquid into the pan. Add 3 cups water, red onion, and remaining ingredients.
2. Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.
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