Mushroom Stock

• 12 ounce dried portabella mushroom, crumbled
• 1 cup hot water
• 1 tablespoon olive oil or 1 tablespoon butter
• 2 onions, coarsely chopped
• 4 stalks celery, coarsely chopped
• 4 garlic cloves, chopped
• 1 teaspoon dried thyme
• 1 teaspoon cracked black pepper
• 12 teaspoon sea salt
• 8 sprigs parsley
• 12 cups water

1. In bowl, combine dried mushrooms and hot water.
2. Stir well and let stand for 30 minutes.
3. Drain liquid into crock pot.
4. Set solids aside.
5. Meanwhile saute onions and celery in oil.
6. Add garlic, thyme, salt and pepper, reserved mushrooms, and parsley.
7. Cook, stirring, for 1 minute.
8. Transfer to crock pot.
9. Add water.
10. Cover and cook on high for 6 hours.
11. Strain and discard solids.

portabella mushroom, water, olive oil, onions, stalks celery, garlic, thyme, cracked black pepper, salt, parsley, water

Taken from www.food.com/recipe/mushroom-stock-509522 (may not work)