Wild Mushroom Stock New York Times Magazine, November 1, 1998 Molly O'Neill Yield: about 7 cups 2 Tbsp. olive oil 1 large onion, chopped 2 carrots, chopped 1 stalk celery, chopped 4 cloves garlic, peeled and smashed 1½ pounds (about 8 cups) wild and domestic mushroom pieces and trimmings ¼ ounce dried porcini or other dried mushrooms 3 sprigs fresh thyme 1 bay leaf 10 peppercorns 1 tsp. mushroom soy sauce or tamari Heat the oil in a large stockpot or kettle set over medium heat. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns an 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours. Pour the stock through a fine-mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.

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