Serving Central Georgia

Located in South Macon, GA

Wellness for Life

Transformational Living

Kimberly Lloyd, PhD, BCHHP

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© 2017 by Kimberly Lloyd. Proudly created with



Mushroom Stock

June 10, 2016


  • 1 tablespoon olive oil, coconut oil, or butter

  • 1 medium carrot, large dice

  • 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)

  • 1 medium yellow onion, large dice

  • 6 medium garlic cloves

  • 2 pounds medium white button mushrooms, stems trimmed and quartered

  • 8 Italian parsley sprigs

  • 6 thyme sprigs

  • 1 bay leaf

  • 2 teaspoons whole black peppercorns

  • 3 quarts (12 cups) water

  • 1/4 teaspoon kosher salt

Heat the oil in a large pot over medium-high heat until shimmering. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.

Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.


Add the water and bring to a boil. Reduce the heat to low and simmer until the vegetables are        completely soft and the stock has a pronounced mushroom flavor, about 1 hour.


Remove from the heat and strain through a fine-mesh strainer set over a large heatproof container or saucepan; discard the contents of the strainer. Stir in the salt. If not using immediately, let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.




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