I have been playing around with broths for years trying to find a mixture of flavours that I really love. This is by far my favourite. It’s easy, versatile, rich and full of that amazing umami goodness.
Recipe makes approx. 4 quarts (16 cups) – depending on how far stock is reduced
- 4 tbsp extra virgin olive oil
- 4 medium yellow onions roughly chopped
- 2 medium bulbs of garlic, cloves peeled and smashed
- 1 package of cremini or button mushrooms (approx. 10-15) , halved
- 2 leeks, roughly chopped
- 1 fennel (bulb and fronds), roughly chopped
- 1 head of celery, roughly chopped
- 4 carrots, roughly chopped
- 30-40 dried shiitake mushrooms, halved
- 1 tbsp peppercorns
- 5 bay leaves
- 1 bunch of parsley
- 20 cups of water
- 1/2 cup Soy sauce (add to taste)
- Pour 4 tbsp of olive oil into a large stock pot on medium heat. Once the oil has warmed, throw in your onions and garlic. Stir until slightly soft.
- Add all other vegetables (except for the dried shiitake mushrooms) and sauté on medium-high heat until all vegetables are coated, and aromatic (approx. 5-7 minutes).
- Pour in water and toss in dried shiitake mushrooms, bay leaves, peppercorns and parsley.
- Leave the stock to simmer on medium-high heat, stirring every 15-20 minutes. Simmer for at least 45 minutes.
- Add soy sauce to taste and stir for 10 minutes.
- Strain broth and enjoy!