Mushroom Stock

1 oz. dried mushrooms (I like to use a variety of porcini, oysters, and chanterelles)
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery ribs, diced
4 to 8 ounces white mushrooms, sliced
1 cup chopped leek greens and leek roots, if available
2 garlic cloves, roughly chopped
4 thyme sprigs
bouquet garni (small bundle of parsley sprigs, bay leaf, and thyme)
10 sage leaves
2 teaspoons salt

Shake the dried mushrooms in a sieve to loosen the forest dirt. Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid*, the remaining ingredients, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain.

* This recipes seems to miss a step where you’re instructed to soak your dried mushrooms. I always pour hot water to cover them and let them soak while I start browning the vegetables.

Vegetarian Cooking for EveryoneThis recipe comes from the wonderful Vegetarian Cooking for Everyone by Deborah Madison. I highly recommend this cookbook, especially if you like making soups. She’s got a wealth of information in here about soup and will get you making all sorts of yummy concotions in no time.