By Mark Bittman
- Total Time
- 15 minutes
- Rating
- 4(199)
- Notes
- Read community notes
Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.
Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.
This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.
Featured in: Simple Stocks for Soup on the Fly
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Ingredients
Yield:About 6 cups of stock
- 1pound button mushrooms, trimmed
- 3dried porcini
- Some onion, carrot or celery (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
5 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
Step
2
Bring to a boil, and simmer.
Step
3
Strain the mushrooms out if you like, but make sure to use them for something.
Ratings
4
out of 5
199
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Cooking Notes
Brandon J. Li
Made some this afternoon as we were chilled and wet after cleaning gutters. Delicious just as it is served in a big mug.......................Grandpa and I loved it :)
Ann Meyers
The directions weren't clear, but the button mushrooms should be sliced as well as having the stems trimmed. This is nearly a mushroom "tea", but very satisfying. I added a few pinches of kosher salt,and a dash of dried thyme. I plan to augment vegetable broth with it as the base for a vegetarian French onion soup or some other vegetarian soup, to add an umami dimension.
Patsy
I used this to make Melissa Clark’s easiest lentil soup. It was fantastic.
Peter C
You can let the grit settle to the bottom of a bowl, and then slowly pour off the stock while leaving the grit behind.
Robert - Innate.Style
Make risotto! Sauté more mushrooms with anything to top the risotto. I was also taught to save mushroom stems in the freezer over time, just keep adding stems to the same ziplock bag until you're ready to make your stock.
theo rodas
This was fine, I was kind of underwhelmed, with basics like this I always expect them to be perfect and while this was edible, it was truly mediocre
Patsy
I used this to make Melissa Clark’s easiest lentil soup. It was fantastic.
Mark W
What, exactly, should one do with boiled mushrooms?
Juarroz
eat them
Sabra
Nice quick broth to use in mushroom risotto. But reusing the dried mushrooms? Mine are full of grit.
Peter C
You can let the grit settle to the bottom of a bowl, and then slowly pour off the stock while leaving the grit behind.
Ann Meyers
The directions weren't clear, but the button mushrooms should be sliced as well as having the stems trimmed. This is nearly a mushroom "tea", but very satisfying. I added a few pinches of kosher salt,and a dash of dried thyme. I plan to augment vegetable broth with it as the base for a vegetarian French onion soup or some other vegetarian soup, to add an umami dimension.
Brandon J. Li
Made some this afternoon as we were chilled and wet after cleaning gutters. Delicious just as it is served in a big mug.......................Grandpa and I loved it :)
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