*  Exported from  MasterCook  *

                          Roasted Mushroom Stock

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   Olive oil
   2      cups          Onions -- chopped
   4                    Cl Garlic
   1      tablespoon    Tomato paste
   1      cup           Carrots -- chopped
   1      cup           Celery -- chopped
   2      cups          Mushroom pieces -- chopped
   1      ounce         Dried mushrooms
                        Tops of one leek
   2      tablespoons   Chives -- optional
   2      tablespoons   Thyme
   2      teaspoons     Black peppercorns -- whole
   1                    Bay leaf
     3/4  cup           Parsley -- chopped
   2                    Fresh sage leaves
   2      teaspoons     Salt
   1      teaspoon      Soy sauce
   8      cups          Water

1. Soak the dried mushrooms in 1 cup warm water for 20 to 30 minuts.

 2. Preheat oven to 350 degrees. Combine oil, onions, garlic, tomato paste, carrots,
 celery and chopped mushrooms in a large shallow pan. Roast for 30 minutes, stirring occasionally.

 3. Remove the dried mushrooms from their soaking liquid. Strain the liquid into a large
 pot to eliminate any sand or dirt that might remain. Add the mushrooms, roasted mixture,
 leek tops, chives, thyme, peppercorns, bay, parsley, sage, salt, soy and water 
 4. Strain the liquid, pressing on the solids to extract as much of the liqu as possible.
 Discard the solids and refrigerate overnight.

 Makes 6-7 cups.


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