Simply serve them with a basic, low-carb mustard sauce or 1/2 spoonful of mayonnaise to make these simple, fresh-tasting crab cakes the perfect weeknight dinner.
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Total Time: | 55 mins |
| Servings: | 5 |
| Yield: | 1 1/2 liters |
Ingredients
- 12 cups water
- 3 pounds earthy mushrooms
- 3 stalks celery, roughly chopped
- 2 large onions, roughly chopped
- 2 carrots, roughly chopped
- 1 bouquet garni
- 3 cloves garlic
- 2 bay leaves
- salt and ground black pepper to taste
Instructions
- Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil. Reduce to a gentle simmer and cook until reduced by half, 45 to 50 minutes.
- Strain stock into a jar, discard vegetables, and your stock is good to go.
- Use earthy mushrooms such as ceps, shitakes, or brown caps.
Reviews
This recipe turned out great! I used some dried maitake mushrooms I had on hand and dried sage and thyme since I can’t find bouquet garni around me. Mine turned out quite a bit darker than the photo, more the color of beef broth. The flavor was so rich, it was perfect for the French onion soup I made it for.
I found 4 lbs of mushrooms at the store that were in the 1/2 price bin. Seemed like a good place to start. I found all the other vegetable ingredients in the same bin. Bouquet Garni I bought from American Spice. Its still cooking so I have no idea what it tastes like … smells good tho.
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.