The cover of the Tri-City Herald's Food & Wine section May 13 features Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
This broth is brown and rich, full of earthy mushroom essence.
Ingredients8 ounces shiitake mushrooms
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1 leek, white and light green parts, sliced
1 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons olive oil
3 cups vegetable stock or water, divided
1 teaspoon pure maple syrup
1 teaspoon salt
Trim and discard mushroom stems. Slice caps and set aside.
In a large saucepan over medium heat, combine leek, onion, garlic and oil. Cook, stirring frequently, for about 10 minutes or until very soft. Add mushrooms and 1/2 cup of the stock. Bring to a gentle boil. Cover, reduce heat and simmer for 15 minutes.
Add remaining 2 1/2 cups of the stock, maple syrup and salt. Bring to a boil. Cover, reduce heat and simmer for 45 minutes.
For a clear broth, strain through a sieve and discard vegetables. For a thicker soup, using a slotted spoon, lift out half the vegetables and transfer to a food processor or blender. Process for 30 seconds or until smooth. Pour into a bowl. Repeat with remaining vegetables. Keep remaining broth liquids hot in the saucepan over low heat. Return purée to the saucepan and stir into the liquids.
Makes 4 servings.
Store stock in clean jars with lids in the refrigerator for up to 2 days or freeze in 2- or 4-cup portions in freezer containers for up to 2 months.
From: The Vegan Cook's Bible by Pat Crocker (Robert Rose, April 2009, $24.95/softcover).