Mushroom Stock

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, peeled and smashed
• 1 1/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings
• 1/4 ounce dried porcini or other dried mushrooms
• 3 sprigs fresh thyme
• 1 bay leaf
• 10 peppercorns
• 1 teaspoon mushroom soy sauce or tamari

1. Heat the oil in a large stockpot or kettle set over medium heat.
2. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes.
3. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil.
4. Adjust the heat and simmer gently, uncovered, for 2 hours.
5. Pour the stock through a fine-mesh strainer.
6. Press down on the solids to extract as much liquid as possible.
7. Stir in the soy sauce.
8. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.

olive oil, onion, carrots, celery, garlic, mushroom, porcini, thyme, bay leaf, peppercorns, mushroom soy sauce

Taken from cooking.nytimes.com/recipes/7916 (may not work)