1 large yellow onion
2 medium carrots
2 medium celery ribs with leaves
1 large baking potato
1 cup dried mushrooms (porcini), loosely packed
1 garlic head, unpeeled
6 sprigs parsley, fresh flat-leaf
4 sprigs fresh thyme, or 1/2 tsp dried
1/2 tsp black peppercorns
1 large bay leaf, dried
1. Coarsely chop the onion, carrots, and celery. Scrub the potato and cut it into 1-inch chunks. Cut the garlic head in half crosswise. Rinse the mushrooms.
2. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is golden but not browned, about 5 minutes.
3. Add 3 quarts water, the potato, dried mushrooms, garlic, parsley, thyme, peppercorns, and bay leaf and bring to a boil over high heat. Reduce the heat to low and simmer until the stock is slightly reduced, full flavored, and the potato is falling apart, about 1 1/2 hours.
4. Strain the broth through a fine-mesh sieve or colander into a very large bowl. Discard the solids in the sieve.
5.The broth can be cooled, covered, and refrigerated for up to 5 days. Or store the cooled broth in freezer-safe containers for up to 3 months.
Makes 2 1/2 quarts.
Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of Penguin Random House LLC.
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