You will not believe how fast, easy and beefy this is. It makes a great base for soup/stew, Italian Beef-style sandwiches, gravy, au jus and lots more.
It can be no sodium if you want, too!
Simply slice Portobello/Baby Bella mushrooms (LOTS of them) into a stock pot that has a little oil in it (olive, vegetable, corn, canola, etc.) over medium heat and let them stew themselves. When they are cooked, you may add water, vegetable broth, Better than Bouillon, etc. to thin it.
Add whatever seasonings, herbs and spices you want. I use Organic Vegetarian Better than Bouillon, garlic powder and onion powder for the basic recipe. You can add any and all other kinds of mushrooms to it, but the black gills of the Bellas are the secret to a tasty and nicely colored juice. This also makes an amazing French Onion Soup.
I love this for a crowd because I can make this base totally vegetarian and put a portion of it into another pot, add sliced roast beef and--Ta Da--"Italian Beefs" for all. This also makes a wonderful au jus for dipping your French Dips into.
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