Porcini Broth

• 1/4 cup crumbled dry porcini (about 4 grams)
• 1 small onion, sliced
• 6 scallions, roughly chopped
• 1 celery stalk, roughly chopped
• 1 carrot, roughly chopped
• 1 bay leaf

1. Put all ingredients in a sauce pan.
2. Cover with 4 cups water and bring to a boil.
3. Reduce heat and simmer for 30 minutes.
4. Strain.
5. Broth may be made in advance and will keep a week, refrigerated.

porcini, onion, scallions, celery stalk, carrot, bay leaf

Taken from cooking.nytimes.com/recipes/1015199 (may not work)