Hearty Vegetable Stock

Ingredients

• 1 ounce dried mixed mushrooms such as oyster, porcini, or morel
• 1 medium yellow onion, split in half
• 1 large carrot, roughly chopped
• 3 stalks celery, roughly chopped
• 2 to 3 leeks, greens only
• 3 cloves garlic, smashed
• 1 piece kombu
• 3 bay leaves
• 6 sprigs thyme
• 6 sprigs parsley
• 1 tabespoon whole black peppercorns
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed

Directions

Add everything to a large stockpot, then pour in enough water to rise 1 1/2 inches above the ingredients. Bring the pot up to a boil, lower the heat to a very gentle simmer, and cook for about 40 minutes, stirring now and then, until the vegetables are fully softened and the liquid tastes fragrant and well seasoned. Lift out the mushrooms with tongs and save them for another use. Pour the stock through a fine-mesh strainer and throw away the remaining solids. Leave the stock uncovered at room temperature to cool for 1 hour, then cover it and move it to the refrigerator until it is thoroughly chilled. Stored in the refrigerator, the stock will keep for about 1 week.