Wild Mushroom Stock

Ingredients

• 1 ounce dried porcini mushrooms
• 11/2 T olive oil
• 4 oz fresh mushrooms, sliced or chopped (optional)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, chopped inot 1/2'' squares
• 1/2 cup leek greens, roughly chopped into 1-inch pieces(optional)
• 4 to 6 thyme branches or 1/4 t dried thyme
• 2 bay leaves
• 6 branches parsley, roughly chopped
• 3 sage leaves or large pinch of dried sage
• 2 cloves garlic, chopped
• 1 t salt
• 9 cups cold water

Directions

1. Cover the dried mushrooms with 1 cup hot water and set them aside. Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt, and cook over medium-high heat, stirring frequently, for about 5 minutes. Next add the dried mushrooms and their soaking liquid plus the 9 cups cold water, and bring to a boil; then simmer for 45 minutes. Strain the stock through a fine-meshed sieve. Use is as or reduce further to intensify flavor as much as desired.
2. Variation: For a darker-colored stock, caramelize the onion separately first.