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)
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.
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.
Strain the broth through a fine-mesh sieve or colander into a very large bowl. Discard the solids in the sieve.
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.