Soups
Mushroom Stock
Makes about 7 cups
Mushroom Stock
Makes about 7 cups
We love this as a base for a number of different Asian-style soups, but it is also a great flavor booster in risottos or even beef stews
Nutritional information per serving (1 cup):Calories 91 (32% from fat)
carb. 9g
pro. 4g fat 3g
sat. fat 2g
chol. 9mg
sod. 38mgcalc. 43mg
fiber 2g
carb. 9g
pro. 4g fat 3g
sat. fat 2g
chol. 9mg
sod. 38mgcalc. 43mg
fiber 2g
Ingredients
- 2tablespoons unsalted butter
- 1½pounds mixed mushrooms
- ½cup dry white wine
- 1leek, trimmed, cleaned and cut into
- 2-inch pieces
- 2celery stalks, cut into 2-inch pieces
- 2carrots, cut into 2-inch pieces
- 1ounce dried porcini (optional – for a
- richer tasting stock)
- 10parsley sprigs
- 8thyme sprigs
- 2teaspoons black peppercorns
- 7to 8 cups water (being sure not to go
- above the maximum fill line in the
- cooking pot)
Preparation
- 1. Put the butter into the cooking pot of the
- Cuisinart® Multicooker. Select Sauté/Brown.
- Set the temperature to High, the time for 20
- minutes, and press Start.
- 2. Once the unit has preheated and the butter is
- melted, add the mushrooms. Stir to coat and
- then allow to cook until nicely caramelized
- and brown, about 20 minutes, stirring
- occasionally. Press Stop.
- 3. Add the remaining ingredients. Secure lid and
- select Stock. Set the pressure to High, the
- time for 30 minutes, and press Start.
- 4. When the tone sounds, allow pressure to
- release naturally.
- 5. Once pressure is completely released, open
- lid and strain through a fine mesh strainer.
- Discard solids.
- 6. Mushroom stock may be used immediately
- or allow it to cool to room temperature and
- refrigerate; it may be stored for 7 days in the
- refrigerator and up to 6 months in the freezer
