Recipe information
Yield
makes 3 quarts
Ingredients
Preparation
Step 1
Bring 4 cups water to a boil. Place the dried mushrooms in a medium heatproof bowl; pour the boiling water over the mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving the liquid and mushrooms separately. Set aside.
Step 2
In a medium stockpot, heat the butter and oil over medium heat. Add the onion, and cook until caramelized, about 20 minutes, stirring occasionally. Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until the vegetables are softened and fragrant, about 20 minutes.
Step 3
Stir the Swiss chard into the vegetable mixture in the pot. Add 3 1/2 quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley. Cover the pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour.
Step 4
Remove the pot from the heat, and strain the mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on the vegetables with the back of a wooden spoon to extract as much liquid as possible. Discard the solids. Store the stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.
