1 tablespoon/15 ml olive oil
1 large yellow onion, sliced
1 leek top, chopped
2 medium carrots, chopped
4 garlic cloves, crushed
500 g/1 lb white mushrooms, sliced
30 g/1 oz dried shiitake mushrooms, whole
4 liters/17 cups cold water
6 sprigs parsley
2 sprigs fresh thyme
1 bay leaf
1 teaspoon/5 ml black peppercorns
Heat the oil in a large pot over medium-high heat, then add the onion, leek, and carrot and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the white mushrooms and cook for 5 minutes.
Add the water and bring to a boil, then add the shiitake mushrooms, parsley, thyme, bay leaf and peppercorns and bring to the boil, then reduce the heat to simmer for about an hour, skimming the surface constantly. Remove from the heat and let stand until cool (to infuse furthermore). Strain through a fine-mesh strainer into a large enough container or several smaller ones. Discard the solids. Let cool furthermore then refrigerate for up to 3 days or freeze for up to 1 month.
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