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Roasted Mushroom Broth

Yields1 ServingCook Time1 hr

 ¾ pound mixed mushrooms or mushroom stems, chopped into ½ inch pices
 1 yellow onion, skin on and halved crosswize
 3 cloves garlic, smashed
 1 Tablespoon olive oil
 2 quarts cold water or chicken broth
 ¼ cup dry white wine
 6 sprigs thyme
1

Preheat the oven to 425°F.

2

Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.

3

Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.

4

Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly.Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternately, you can freeze the broth for up to 6 months, making sure to allow plenty of head space if your using glass jars.