YIELD: 2 quarts | PREP TIME: 10 minutes
STOVETOP: 45 minutes | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: 25 minutes
- 1 ounce dried wild mushrooms (about 1 full cup)
- 1 ounce dried shiitake mushrooms (about 1 full cup)
- 1 pound assorted fresh mushrooms and/or mushroom stems and trimmings
- 1 leek, cleaned and chopped (see Tip on here )
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 sheet nori
- 10 to 12 black peppercorns
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
01 Place all of the ingredients in a large pot and cover with 10 cups of cool water. Bring to a simmer and cook, uncovered, for about 45 minutes, until the broth has reduced by about 2 cups.
02 Use a fine-mesh strainer to strain the broth. Strain a second time through cheesecloth if any sediment remains. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: Place all of the ingredients in a slow cooker and cover with 2 quarts of cool water. Cook on low for 6 to 8 hours. Proceed with Step 2.
Pressure Cooker Instructions: Place all of the ingredients in a pressure cooker and cover with 2 quarts of cool water. Secure the lid and cook on low pressure for 15 minutes, then allow the pressure to release naturally for 10 minutes before opening the lid. Proceed with Step 2.
AIP Modification: Omit the peppercorns.
