Herbed Mushroom Sipping Broth With Avocado Oil Drizzle

• 2 tablespoons olive oil
• 2 cups oyster mushrooms fresh, torn into strips
• 1 1/2 cups sliced leeks
• 4 garlic cloves thinly sliced
• 1/2 cup dry white wine
• 2 containers unsalted vegetable stock 32 ounces each Kitchen Basics(R), 8 cups
• 2 tablespoons McCormick Black Peppercorns Whole
• 1 teaspoon McCormick Sage, Rubbed
• 1 teaspoon sea salt McCormick GourmetTM Sicilian
• 1 teaspoon McCormick Thyme Leaves
• 1 tablespoon lemon juice
• 5 teaspoons avocado oil divided

1. Heat oil in 8-quart stockpot on high heat. Add mushrooms, leeks and garlic; cook and stir until vegetables begin to brown. Deglaze with wine, scraping browned bits from bottom of pan.
2. Add stock, peppercorns, sage, sea salt and thyme; bring to boil. Reduce heat to low; simmer 1 hour.
3. Strain broth through fine mesh strainer. Discard solids. Stir lemon juice into broth. Season with salt and pepper, if desired. Pour broth into beverage glasses or mugs. Drizzle each with 1 teaspoon of the avocado oil just before serving.

olive oil, oyster mushrooms, leeks, garlic, white wine, containers, black, salt, thyme, lemon juice, avocado oil

Taken from www.yummly.com/recipe/Herbed-Mushroom-Sipping-Broth-with-Avocado-Oil-Drizzle-2305583 (may not work)