Ease of Preparation: Easy
Yield: 8 cups
Ingredients:
- 2 cups (470 ml) dried morel mushrooms
- 8 cups (1.9 L) chicken stock
- 4 sprigs fresh thyme
- 1 teaspoon (5 ml) black peppercorns
Method:
Make a cheesecloth pouch with morels inside.
In a large pot, bring the chicken stock to a boil.
When boiling, add the thyme, peppercorns, and the mushroom pouch, cover and immediately cut the heat.
Steep for 30 minutes, then remove morel pouch and set aside.
Strain and reserve the stock and morel pouch for use with Mushroom Risotto (see recipe [1]).