Mushroom Stock

• 2 cups boiling water
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 whole garlic head
• 1 tablespoon extra-virgin olive oil
• 2 cups (1-inch) slices onion
• 2 cups (1-inch) slices leek
• 1 pound cremini mushrooms, quartered
• 4 parsley sprigs
• 4 thyme sprigs
• 10 black peppercorns
• 1 bay leaf
• 1/4 cup dry white wine
• 6 1/2 cups water

1. Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.
2. Cut off pointed end of garlic just to expose cloves; set aside.
3. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; saute 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); saute 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

boiling water, porcini mushrooms, garlic, extravirgin olive oil, onion, leek, mushrooms, parsley sprigs, thyme, black, bay leaf, white wine, water

Taken from www.myrecipes.com/recipe/mushroom-stock-0 (may not work)