This stock can be made with any mushroom and used in soups or sauces. As with any stock, it freezes well. By grating or grinding the vegetables, you expose more surface area for quick cooking and purer flavor. The curry powder brings out the mushroom flavor.
Finely grind (don’t puree) the mushrooms, carrots, leeks, onions and parsley, each separately in a food processor, pulsing and scraping down the sides as necessary for an even cut.
Heat the oil in a stockpot. Add the vegetables and curry powder. Cook for 2 minutes, stirring occasionally, then add the bay leaf, thyme, and 2 quarts of the water. Bring to a simmer and simmer for 45 minutes. Strain the stock through a fine sieve, pressing down on the solids, and return the vegetables to the stockpot.
Set the stock aside; you should have about 6 cups. Refill the stockpot with the remaining 2 quarts of water and return to a simmer. Cook for another 45 minutes. Strain as before.
Combine the two batches of stock in a pot. Bring to a boil and reduce until you have 3 cups. Refrigerate for up to 2 days, or freeze for up to 6 months.
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|Serving Size: 1 Serving (1569g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 171 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 92.8mg||3 %|
|Potassium 322.6mg||8 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 11.1g|
|Protein 1.8g||3 %|
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Calories per serving: 227
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