When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

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Recipe Summary

prep:
5 mins
cook:
50 mins
total:
55 mins
Servings:
5
Yield:
1 1/2 liters
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.

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  • Strain stock into a jar, discard vegetables, and your stock is good to go.

Cook's Note:

Use earthy mushrooms like ceps, shitakes, brown caps, etc.

Nutrition Facts

110 calories; protein 9.8g 20% DV; carbohydrates 20.2g 7% DV; fat 1.2g 2% DV; cholesterolmg; sodium 104.3mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/08/2019
Exceptional! I don’t like mushrooms and I loved this. Don’t discard the mushrooms. I used them in risotto. This recipe is fantastic. Thank you for the recipe. Read More