Kitchen Scrap Mushroom Stock

[nverland]

Kitchen Scrap Mushroom Stock
Cook Time: 1 hour 15 minutes Total Time: 1 hour 15 minutes Serving Size: about 6 cups of stock/broth

Ingredients

2 c. frozen mushroom stems
2 c. frozen vegetable scraps (onion and shallot skins, carrot and celery trimmings, etc.)
3 sprigs parsley
1 garlic clove, minced
1 bay leaf
8 c. water

Instructions

Combine all ingredients in large Dutch oven or stock pot. Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more. Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible. Discard solids and store stock in a plastic container or freezer bag.

Notes

If you want to make broth rather than stock, simply season the stock with salt and pepper to taste after it’s done cooking.