Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors. If you plan to use the stock in a dish where it will cook down dramatically (such as a braise, risotto, or pan sauce), omit the salt.
from Latest Recipes https://ift.tt/2BOuFun
from Latest Recipes https://ift.tt/2BOuFun
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