Mushroom Stock

Ingredients

 * 1 yellow onion, thinly sliced
 * 1 leek top, chopped and washed
 * 4 garlic cloves, in their skin, crushed with the side of a knife blade
 * 1 ounce dried shiitake mushrooms
 * 1 teaspoon salt
 * ½ teaspoon peppercorns
 * ½ pound white mushrooms, sliced
 * 2 small carrots, chopped
 * 6 parsley sprigs, coarsely chopped
 * 3 fresh thyme sprigs
 * 2 fresh marjoram or oregano sprigs
 * 2 fresh sage leaves
 * 2 bay leaves
 * 9 cups cold water

Directions

 * 1) Pour just enough water into the stockpot to start the onions cooking.
 * 2) Add the onion, leek top, garlic, shiitake mushrooms, and salt.
 * 3) Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes.
 * 4) Add the remaining ingredients and cover with 9 cups cold water.
 * 5) Bring the stock to a boil, then simmer, uncovered, for 1 hour.
 * 6) Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.