Cooking Instructions
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Step 1
Wash the
Celery (3 stalks)
,
Carrots (3)
,
Fresh Parsley (1 bunch)
, and
Leeks (2)
thoroughly to wash away the grit.
Step 2
Cut
Onions (2)
into quarters and place them in a 16 quart stockpot with the onion peels. The peels help to give a nice brown color to the stock. Coarsely chop the carrots and celery, cut the
Garlic (1 bulb)
in half and place them all in the stockpot.
Step 3
Cut off the dark green part of the leeks and leave them whole. Slice up the light part of the leeks and place into the stockpot.
Step 4
Add the rest of the ingredients
Mushrooms (225 g)
,
Dried Porcini Mushrooms (15 g)
,
Fresh Thyme (10)
,
Black Peppercorns (9 g)
, and
Bay Leaves (2)
.
Step 5
Fill the stockpot with water all the way to the top, leaving just enough room for the broth to simmer and not boil over.
Step 6
Cover the stockpot with a lid, bring to a boil. (It takes about 15 minutes to come to a boil.) Season with
Salt (to taste)
. I like to keep it light on the salt, since when I'm using the broth in some recipes that require me to reduce the broth, the flavors will concentrate.
Step 7
Reduce the heat to low and keep the broth simmering for about an hour and a half. Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towels.
Step 8
Use right away and enjoy or store in the refrigerator or freezer to enjoy later!
