Vegan Mushroom Broth (Chef's Treat)

1. In a large soup pot, heat the oil on medium-high.

2. Add the onions and fresh mushrooms, and cook until they shrink and develop a deep brown color (5 to 8 minutes).

3. Toss in the carrots, celery, parsnips, thyme, bay, rosemary, and dried oregano. Sauté for 10 minutes, stirring occasionally, then add the garlic and sauté for another 2 minutes. Season with 1 tsp salt. and a dash of pepper.

4. Sprinkle the flour over the vegetables and stir until it coats the vegetables (like a roux).

5. Stir in tomato paste and wine. Raise heat to a boil, and vigorously scrape the bottom of the pot to blend all the flavors for about 2 minutes.

6. Add 6 cups of water and the dried porcini, bring to a boil again, then lower the heat. Cover and simmer for 45 minutes.

7. Strain the broth into a serving bowl, or into jars.

8. Pick out the cooked mushrooms and set aside, along with a splash of the broth. (Discard the remains of the carrots, celery, parsnips, thyme, rosemary, and bay leaf.)

9. Refrigerate the broth for up to 1 week, or freeze it. You should end up with about a quart of broth.

Chef's Treat

Purée the cooked mushrooms with just a splash of the broth to create a cup of rich, velvety soup base that you can enjoy immediately.

Optionally, thicken the puréed mushrooms with a cornstarch slurry, mashed potatoes, cooked white rice or cannellini beans; or simmer uncovered to reduce the purée down; or add a roux of flour and olive oil and simmer until thick.

If you want to stretch your treat into 2 servings, pour it over veggies or noodles.