From Around The Family Table

For use with the Creamy Roasted Mushroom Soup

This is pure mushroom, no other vegetables or herbs added. In other versions, depending upon desired results, herbs such as bay leaf, or thyme may be added as well as carrots and onions for the additional flavor. Fresh mushroom cuttings (stems and other throw-aways) may be used along with some dried mushrooms.

6 quarts water
2 cups dried shiitake mushrooms caps and stems
4 cloves garlic
1 teaspoon black peppercorns
2 cups white wine or dry sherry
1 teaspoon kosher salt

Place strainer insert (if you have one) in an 8-quart stock pot. Add water and all other ingredients.
Bring water to a boil, then add white wine and salt. Reduce heat, cover and simmer for 1 hour.
Remove from heat and let cool. Strain liquid through fine mesh strainer or cheesecloth.

Stock may be frozen for future use.


Source: Mary Karlin, Ramekins Cooking School, Sonoma Valley