Recipe of Beef Knuckle Bones For Broth

Mushroom Broth

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Recipe Summary Mushroom Broth

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Ingredients | Beef Knuckle Bones For Broth

12 cups water

3 pounds earthy mushrooms

3 stalks celery, roughly chopped

2 large onions, roughly chopped

2 carrots, roughly chopped

1 bouquet garni

3 cloves garlic

2 bay leaves

salt and ground black pepper to taste

Directions

Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.

Strain stock into a jar, discard vegetables, and your stock is good to go.

Use earthy mushrooms like ceps, shitakes, brown caps, etc.

Info | Beef Knuckle Bones For Broth

prep: 5 mins cook: 50 mins total: 55 mins Servings: 5 Yield: 1 1/2 liters

TAG : Mushroom Broth

Soups, Stews and Chili Recipes, Broth and Stock Recipes,