Mushroom Stock

• 2 pounds white mushrooms
• 2 onions
• 2 quarts water
• 1 teaspoon salt

1. Quarter mushrooms and in a food processor finely chop in 4 batches, transferring to a 6-quart stockpot or heavy kettle.
2. Finely chop onions and add to mushrooms with water and salt.
3. Simmer mixture, uncovered, 2 hours.
4. Pour stock through a large fine sieve into a large bowl, pressing hard on solids.
5. Yield should be about 5 cups: If yield is less, add enough water to make 5 cups; if more, boil stock until reduced to 5 cups.

white mushrooms, onions, water, salt

Taken from www.epicurious.com/recipes/food/views/mushroom-stock-15618 (may not work)