Many vegetable broths take on too much flavor from the veggies, tasting too sweetly of carrots or tomatoes. This broth tastes distinctively of mushrooms and can be used in any dish that calls for chicken or beef stock or broth. It also makes an excellent base for a vegetarian gravy. You can use any variety of mushrooms.
- 3 tablespoons olive oil
- 1 carrot, coarsely chopped
- 2 onions, unpeeled, or 5 leeks, white and green parts, coarsely chopped
- 1 celery root, or the top half of a bunch of celery, peeled and chopped
- 6 cloves garlic, smashed
- 3 pounds white button mushrooms, coarsely chopped
- 5 quarts water
- 1⁄4 cup soy sauce
- 4 bay leaves
- 2 teaspoons whole black peppercorns
- Heat the oil in a large stockpot over medium-high heat.
- Add the carrot, onions, celery root, and garlic, and sauté until they soften, about 8 minutes.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up their liquid and their volume reduces significantly, about 15 minutes.
- Add the water, soy sauce, bay leaves, and peppercorns, and bring to a boil.
- Reduce heat to low and simmer until the vegetables are completely soft and the stock has a pronounced mushroom flavor, about 1 hour.
- Remove from the heat and strain through a fine-mesh strainer; discard the solids.
- Refrigerate and use the broth within 4 days, freeze for up to 6 months, or pressure can in quart jars for 25 minutes.