Umami-packed mushroom stock will be your go to for soups and stews.
Learn how to make mushroom stock.
Freeze a batch so you have a rich base of soup at all times.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Simply cook the veggies, add some flavor enhancers, and simmer until rich and ready to use.
Seal and refrigerate for up to five days, or freeze up to three months.
Thaw overnight if frozen, and reheat on the stovetop until hot throughout before using.
Add cremini mushrooms, onion, carrot, and celery.
Add tomato paste to mushroom mixture, and cook, stirring constantly, until fragrant, about 2 minutes.
Keep stock warm over low heat, uncovered, until ready to use.
Or pour into a heatproof container, and let cool at room temperature 1 hour.
Transfer to refrigerator, and chill completely.
Store, covered, in refrigerator up to 5 days, or freeze up to 3 months.
Yesstems can add flavor and depth to the liquid.
Stock is typically a great way to use up scraps of all types of vegetables.
