Wild Mushroom Broth

• 1 ounce dried cepes, porcini or other wild mushrooms
• 2 pounds white mushrooms
• 1/2 pound shiitake mushrooms
• 1 sprig fresh thyme
• 1/2 teaspoon black peppercorns
• 3 quarts cold water

1. Combine all the ingredients in a large pot over medium low heat.
2. Simmer for 2 hours and strain.
3. Discard the mushrooms.
4. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

porcini, white mushrooms, shiitake mushrooms, thyme, black peppercorns, cold water

Taken from cooking.nytimes.com/recipes/8468 (may not work)