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
• 1/2 teaspoon peppercorns
• 1/2 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

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Instructions

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