I love a meaty flavor to soups, stews and gravies, what in cooking is called the taste of umami. To cut down on fats, I’ve eliminated most meats from my diet. Now I can have the best of both worlds. I asked Pam Partridge Jacobs for the recipe for her savory veggie stock and here it is. She says, “You can grind two or three dried porcini mushrooms to get the amount of mushroom powder you need to use in this stock…gives it great flavor!”
I made it for the first time today. It’s definitely aromatic and umami. I know stock should have slight flavor since it will be the basis for a broth or soup. That’s why the stock is barely salted and not highly seasoned. The seasonings and vegetables to be cooked with it are added when I make the soup. This stock is simply a neutral base for it.
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
1 sprig fresh rosemary
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
2 tbs Porcini Mushroom Powder
1 teaspoon salt
2 quarts water
2 tbs Braggs Liquid Aminos (for umami)
Andrea also added 1 stalk chopped fennel, 1 chopped leek, a two inch piece of ginger, a three inch cinnamon stick, 1 star anise, 1/2 tsp freshly crushed coriander seeds and 2 cloves.
DIRECTIONS:
1. Chop scrubbed vegetables and finely dice. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot and lightly cook the spices for a few minutes to release their oils. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Sprinkle with porcini powder. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables as their flavor is spent.
4. Other ingredients to consider: sliced button mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . .
TO MAKE A