Mushroom Stock

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.”

picture from EarthboundKitchen.com

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…)

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