Mushroom Broth

• 1/4 cup vegetable oil
• 1 1/2 pounds white mushrooms, finely chopped
• Reserved Portobello mushroom stems, brushed clean
• 1/2 Spanish onion, coarsely chopped
• 2 teaspoons chopped garlic
• 2 cups dry white wine
• 1/2 cup soy sauce
• 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
• Pinch of salt
• 1/2 teaspoon herbes de Provence or thyme

1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat.
2. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
3. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil.
4. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
5. Pour the broth through a fine strainer into a heatproof bowl.
6. Strain again, leaving any particles at the bottom of the bowl.

vegetable oil, white mushrooms, mushroom stems, onion, garlic, white wine, soy sauce, mushrooms, salt, herbes

Taken from www.foodandwine.com/recipes/mushroom-broth (may not work)