Easy Mushroom Broth

Ingredients

• 1  bay leaves 
• 2 teaspoons peppercorns whole black
• 1 medium carrots 
• 6 medium garlic clove 
• 0.3 teaspoon kosher salt 
• 1 medium leek white green rinsed halved lengthwise sliced ( and pale parts only)
• 1 tablespoon olive oil 
• 8  flat parsley italian
• 6  thyme sprigs 
• 12 cups water 
• 2 pounds mushrooms white trimmed quartered
• 1 medium onion yellow

Equipment

• sauce pan
• pot
• sieve

Directions

1. Heat the oil in a large pot over medium-high heat until shimmering.
2. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes.
3. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
4. Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.
5. Add the water and bring to a boil. Reduce the heat to low and simmer until the vegetables are completely soft and the stock has a pronounced mushroom flavor, about 1 hour.
6. Remove from the heat and strain through a fine-mesh strainer set over a large heatproof container or saucepan; discard the contents of the strainer. Stir in the salt. If not using immediately, let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.