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1.1–1.7 litres
of stockMedium
1 hr
By Sri Owen
Published 1993
You may have noticed that I attach great importance to saving the stalks of shiitake mushrooms, and the water in which dried shiitake have been soaked, for the stock pot. Certainly these contribute to my favourite vegetable stock.
The other vegetables should not include too many different kinds, because once you have taken away the stock that you need for your cooking, the remainder, with the vegetables themselves, should make good soup.