Mushroom Stock

By akselden

Ingredients

• 2 tablespoons olive oil
• I large onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, peeled and smashed
• l/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings
• 1/4 ounce dried porcini or other dried
• mushrooms
• 3 sprigs fresh thyme
• 1 bay leaf
• 10 peppercorns
• 1 teaspoon mushroom soy sauce or tamari,

Preparation

Step 1

1. Heat the oil in a large stockpot or kettle set over medium heat. .Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly 'browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, .bay leaf, peppercorns and 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours.
2. Pour the stock through a fine mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.