Dried Mushroom Stock

Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.

Vegetarian Vegan Gluten-Free Dairy-Free Stock Soup

Estimated Nutrition

Calories

115

kcal / serving

200 kcal total

Carbs

13g

per serving

23 g total

Fat

per serving

8 g total

Protein

per serving

7 g total

Cook Time

minutes

Serves

1.75

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Puré

LegumesPulses

Green Lentil

Liquids

1.75

litres

Water

NutsSeeds

stalks

sprigs

to taste

to taste

OilsFats

Other

Dried

Dried

Vegetables

pieces

Onion

Small, Diced

150

Leek

Finely sliced

110

Carrot

Each, Chopped

110

Fennel

Each, Chopped

sticks

Celery

Sliced

pieces

Tomato

Ripe fresh or tinned, Chopped

Method

Strain through a fine sieve and season with salt and pepper.

Bring to the boil and simmer partially for 30 minutes.

Cook for a further 10 minutes then add the herbs, tomato purée, mushroom liquid and 1.75 litres of water.

Add the rest of the vegetables and the lentils.

Rinse the mushrooms and soak them in 275 ml of hot water for 30 minutes.

Sauté the onion in the oil for a couple of minutes.

Rinse the mushrooms again, chop them.

Strain and reserve the liquid.