Mushroom Broth
· spicy chicken soup is a lightened up version of your favorite asian chicken noodle soup using zucchini noodles.
Recipe Summary Mushroom Broth
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!
Ingredients | Asian Chicken Broth Soup12 cups water3 pounds earthy mushrooms3 stalks celery, roughly chopped2 large onions, roughly chopped2 carrots, roughly chopped1 bouquet garni3 cloves garlic2 bay leavessalt and ground black pepper to tasteDirectionsCombine 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.Strain stock into a jar, discard vegetables, and your stock is good to go.Use earthy mushrooms like ceps, shitakes, brown caps, etc.Info | Asian Chicken Broth Soupprep: 5 mins cook: 50 mins total: 55 mins Servings: 5 Yield: 1 1/2 liters
TAG : Mushroom BrothSoups, Stews and Chili Recipes, Broth and Stock Recipes,
Images of Asian Chicken Broth Soup
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