Mushroom Broth

• BASIC-EASY
• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1/4 cup vegetable oil
2. 1 1/2 pounds white mushrooms, finely chopped
3. Reserved Portobello mushroom stems, brushed clean
4. 1/2 Spanish onion, coarsely chopped
5. 2 teaspoons chopped garlic
6. 2 cups dry white wine
7. 1/2 cup soy sauce
8. 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
9. Pinch of salt
10. 1/2 teaspoon herbes de Provence or thyme

1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.