From Vegetarian Times, November/December 2010.
“This full bodied stock …has a darker color and a strong flavor, it’s best for mushroom-based dishes and hearty recipes.”
1 lg yellow onion, sliced
1 leek top, chopped
2 medium carrots, chopped
1/2 lb white mushrooms, sliced
1 oz dried shiitake mushrooms
4 cloves garlic, smashed, skins left on
6 sprigs parsley
2 sprigs fresh thyme
2 sprigs fresh oregano or marjoram
1 bay leaf
2 t salt
1/2 t black peppercorns
Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes. Strain, pressing as much liquid from vegetables as possible. Discard solids.
(I simmered my stock vegetables for a more extended time…)