Perhaps my favorite vegetable stock to make these days is shiitake mushroom. I love the rich flavor and the wonderful aroma. Not to mention the added health benefits of the shiitake mushrooms. This stock is perfect for any soup and works great with rice dishes.
16 to 24 cups purified water
1 pound white or crimini mushrooms
1 large onion
1 leek, including the top
4 sticks of celery
4 garlic cloves
2 ounces dried shiitake mushrooms or 1 cup fresh shiitake mushrooms
1 bunch of fresh parsley
3 sprigs of fresh oregano
3 sprigs of fresh thyme
1 bay leaf
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 teaspoon black peppercorns
Slice the white mushrooms and onion, chop the carrots, celery and leek, peel the garlic cloves and add to a large stock pot. Then add the rest of the ingredients to your pot and cover with the purified water. Bring to a boil, then let simmer for an hour to 2 hours. Strain the stock, pressing as much liquid from the vegetables as possible. Bottle the stock and refrigerate. It should last between 14 to 24 days. You can compost the remaining vegetables.
"Nature alone is antique, and the oldest art a mushroom."