This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mushrooms. Plus: F&W’s Guide to Homemade Soup Recipes 

Michael White
February 2013

Gallery

Recipe Summary

total:
2 hrs 30 mins
Yield:
about 6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot, heat the oil. Add the mushrooms, onion, carrots, celery, garlic, thyme, rosemary, bay leaf and peppercorns and cook over high heat until the vegetables are softened, 15 minutes. Add the Marsala and cook until evaporated, about 5 minutes. Add the water and bring to a boil. Simmer over moderate heat until reduced to 6 cups, 2 hours. Strain the stock, pressing down on the solids.

    Advertisement

Make Ahead

The stock can be refrigerated for up to 5 days or frozen for up to 1 month.

Advertisement