Easy Mushroom Broth Recipe

• 1 tablespoon olive oil
• 1 medium carrot, large dice
• 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)
• 1 medium yellow onion, large dice
• 6 medium garlic cloves
• 2 pounds medium white button mushrooms, stems trimmed and quartered
• 8 Italian parsley sprigs
• 6 thyme sprigs
• 1 bay leaf
• 2 teaspoons whole black peppercorns
• 3 quarts (12 cups) water
• 1/4 teaspoon kosher salt

1. Heat the oil in a large pot over medium-high heat until shimmering.
2. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes.
3. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
4. Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.
5. Add the water and bring to a boil.
6. Reduce the heat to low and simmer until the vegetables are completely soft and the stock has a pronounced mushroom flavor, about 1 hour.
7. Remove from the heat and strain through a fine-mesh strainer set over a large heatproof container or saucepan; discard the contents of the strainer.
8. Stir in the salt.
9. If not using immediately, let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.

olive oil, carrot, yellow onion, garlic, white button mushrooms, parsley sprigs, thyme, bay leaf, whole black peppercorns, water, kosher salt

Taken from www.chowhound.com/recipes/easy-mushroom-broth-30304 (may not work)