Wild Mushroom Stock
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 1 1/2 tablespoons olive oil
- 2 onions diced
- 4 ounces fresh mushrooms sliced
- 2 medium carrots sliced
- 2 celery stalks diced
- 2 leek tops sliced
- 4 thyme sprigs - (to 6)
- 2 bay leaves
- 6 parsley sprigs roughly chopped
- 3 sage leaves (or a pinch of dried sage)
- 3 garlic cloves chopped
- 1 teaspoon sea salt
- 9 cups spring water
Cover the dried mushrooms with 1 cup hot water and set aside.
Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary).
Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup.
This recipe yields 6 to 8 cups.