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Stock for
Vegetarian French Onion Soup
From: Medora
Van Denburgh
I find commercial veggie stocks and faux b**f stock pretty insipid,
especially for making an authentic-tasting onion soup.
Here's what I use, courtesy of Deborah Madison:
- 1 oz. dried porcini mushrooms
- 1 cup hot water
- 1 1/2 tablespoons olive oil
- 1 onion, chopped
- 4 oz. fresh crimini mushrooms, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 cup leek greens, chopped
- 6 branches thyme
- 2 bay leaves
- 6 branches parsley
- 3 sage leaves
- 2 cloves garlic, chopped
- 1 teaspoon salt
- 9 cups water
Reconstitute dried mushrooms in hot water.
Heat oil in a soup pot, add onion, and cook it until it has caramelized,
being careful not to allow it to burn.
Add remaining ingredients, including reconstituted mushrooms, bring
to a boil, and then simmer for 45 minutes.
Strain and use, or reduce further to intensify flavor. |
