Mushroom Soup Stock

A rich, nourishing and simple soup broth that can be made in large quantities and frozen for future use. A great addition to soups, or used in place of water when cooking grains or legumes. Join Guest Chef Danielle Premo as she shares this quick and easy savory broth recipe.

Yields: 8 cups
Preparation time: 1 hour and 15 minutes

1 tablespoon olive oil
1.5 pounds mushrooms (any kind), chopped
1 to 2 tablespoons white wine
2 carrot, roughly chopped
2 celery stalks, roughly chopped
1 yellow onion (with peel), roughly chopped
2 garlic cloves
1 bunch cilantro

INSTRUCTIONS
In a large stock pot, heat on medium-low, add the olive oil, mushrooms and white wine. Sautee the mushrooms, stirring occasionally, for 3 to 5 minutes to release juices, until browned.

Add in the remaining ingredients, cover with water, and bring to a boil. Cover with a lid, reduce to a simmer and let simmer for at least one hour. Remove from heat, strain the liquid into a freezer safe containers and let stand until cool. Seal and freeze or refrigerate. Will keep in the fridge for up to 3 days.

Danielle Premo is a PCC Cooking Instructor and author of the food blog Mirinette. She graduated from Bastyr University with a Bachelor of Science degree in nutrition and culinary arts. Her passion is for creating and sharing meals with others, and building community through food. With a whole foods focus, she is continually inventing new recipes and conducting experiments while dancing around the kitchen to her favorite records. Having plenty of experience in vegan, vegetarian and gluten-free cookery, Danielle particularly likes to introduce people to all the unique vegetables, grains and legumes that compliment a balanced diet. She hopes her classes will inspire others in the realm of creative food concoction while choreographing their own kitchen dance.