👨🍳 Method
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1
Soak the dried shiitakes for 1 hour in 750 ml water.
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2
Cut the celery finely into curves.
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3
Chop the garlic finely.
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4
Strip the leaves from the tarragon sprigs.
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5
Lay a sheet of aluminum foil in a pan with a thick bottom.
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6
Cut the onion with skin in half, place them with the cut side down in the pan, and sear them on medium-high heat.
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7
Check occasionally if the cut side is already dark brown.
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8
In this way, the sugars in the onion caramelize, giving a nice color and fine taste.
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9
Bring the water with the soaked shiitakes to just below boiling and add the onion with skin, celery, garlic, bay leaf, and tarragon.
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10
Let the broth simmer gently for half an hour without boiling.
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11
Season with soy sauce and pepper.
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12
Strain the broth through cheesecloth and finish with sherry.
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13
Serve immediately.
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