Cooked - Ischnoderma Resinosum Broth

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Ischnoderma Resinosum Broth

4.0

4 cups chopped (cleaned ischnoderma mushrooms, roughly 1 inch or smaller pieces)

1 fresh bay leaf

A few sprigs of fresh thyme

1 garlic clove (whole)

5 peppercorns

¼ of one small onion (skin on)

A couple slices of carrot

8 cups filtered water

Kosher salt (to taste)

1 tablespoon flavorless oil

Sweat the garlic carrot and onion in the oil, add the ischnoderma and sweat for 2 minutes more. Add the water and bouquet and bring the mixture to a simmer, then turn the heat down to low, cover and cook for 1 hour.
Strain the stock, then cool, transfer to a labeled, dated container and refrigerate until needed. The stock will keep for at least a week.

Course🍲Soup

Diets🌱Vegan🌾Gluten-free...

Category🍵Broth

CuisineGeneral

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 123 weeks ago

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