Cooking Techniques: Roasting Vegetables for Richer Tasting Stock

Roasted mushroom and garlic broth

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ROASTED MUSHROOM AND GARLIC BROTH, FOR DEEPLY FLAVORED SOUPS AND SAUCES

Here’s a soup stock with so much flavor, you’d never guess that it’s vegan.  The secret is in using both dried shiitake mushrooms as well as roasted crimini or button mushrooms and garlic.  Once the stock is complete, make a soup by adding whatever diced or thinly sliced vegetables you like, two to three cups total, and simmering an additional five to ten minutes or until the veggies are tender. Make a wonderful onion soup by slowly sautéing three or four large onions (peeled and thinly sliced) until they are golden brown and caramelized, and then adding those to the simmering soup stock. With this broth, I was going for a pronounced mushroom and garlic flavor, but you could make a more balanced broth by roasting chopped carrots, onions, celery, a bell pepper if you like, along with a much smaller quantity of garlic and mushrooms.  Also delicious. More about how this broth came together… Continue reading