Mushroom Broth
Fresh broth can be refrigerated for 2 or 3 days or frozen for 3 months.
INGREDIENTS | YIELDS 8 CUPS
4 carrots, washed and cut into large pieces
2 large leeks, well cleaned and cut into large pieces
2 large onions, peeled and quartered
1 celery stalk, chopped
5 whole cloves
Pinch dried red pepper flakes
2 cups fresh mushrooms, sliced
8½ cups water
Put all ingredients in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes.
Remove from the heat and allow pressure to release naturally. Strain for a clear stock.
PER CUP
Calories: 25 | Fat: 0g | Protein: 1g | Sodium: 15mg | Carbohydrates: 6g | Fiber: 1g
Mushroom Varieties
You can use button mushrooms for a mellow flavor, or for a more intense flavor, try portobello mushroom caps cleaned of the black gills. You could also try wild mushrooms like chanterelles or shiitake.
