Mushroom Broth

A vegetarian broth which can be used as a base or eaten on its own.

6 cups vegetable broth (1.5 L)
1 Tbsp. extra-virgin olive oil (15 mL)
4 cups fresh mushrooms, thinly sliced (1 L)
4 shallots, chopped
½ tsp. dried marjoram (2 mL)
¼ tsp. dried thyme (1 mL)
¼ tsp. sea salt (1 mL)
¾ tsp. white pepper (0.5 mL)
1 Tbsp. fresh parsley, chopped

Sauté mushrooms in 2 Tbsp. of the broth (adding more broth if necessary), over medium heat for 5 minutes or until they start to brown. Add remaining broth, shallots, marjoram, thyme, sea salt and pepper, simmer for 10 minutes.

Adjust seasoning. Garnish with parsley.

Makes 4 servings.