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If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture. Then add in with the rest of the vegetables.
Yield: Makes about 5 quarts.
Prep time: 15 minutes
Cook time: 2 hours
Feel free to use the onion skins, they'll add flavor and a lovely caramel color to the stock. If parsnips are available, you can sub out some of the carrots with chopped parsnips for more flavor.
1 ounce dried mushrooms*
4 Tbsp olive oil
4 cups chopped onion
2 cups chopped celery
3 cups chopped carrot
1 cup chopped fennel bulb (optional)
Salt
2 large garlic cloves, smashed (can leave skins on)
2 Tbsp tomato paste
1 Tbsp fresh rosemary
2 teaspoons dried thyme
1 teaspoon black peppercorns
4 bay leaves
1/2 cup chopped parsley
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1st Keep
 Jessica_Katz
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