The broth water is used for preparations that require stock, and it’s more flavorful than dehydrated stock powders.
The remaining cooked ingredients can be blended and reused for stews or braised meats.
The remaining cooked ingredients can be blended and reused for stews or braised meats.
Ingredients#
- 10 g dried shiitakes or fresh mushroom stems
- 1 onion, peeled and quartered
- 6 whole garlic cloves
- 1 large carrot, peeled and cut into sticks
- 1 celery stalk, cut into 3 pieces
- 1 large tomato, quartered
- 4 bay leaves
- 2 tbsp coarse salt
- 3 liters water
Step by step#
90 min
- Add all the ingredients to a pot and bring to a boil over high heat.
- Once boiling, reduce to low heat and simmer uncovered for 1.5 hours.
- Your broth is ready.
- Separate the onion layers from the quarters. Char each piece on both sides over an open flame. If you don’t have direct flame, you can use an oven with aluminum foil to roast them.