1 yellow onion, thinly sliced
1 leek top, washed and chopped
4 garlic cloves in their skin, smashed with the side of a knife
1 oz. dried shiitake mushrooms (other dried mushrooms can be substituted)
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound white mushrooms, sliced
2 small carrots, chopped
3 fresh thyme sprigs
2 fresh marjoram or oregano sprigs
2 fresh sage leaves
2 bay leaves
9 cups cold water
Pour just enough water into the stockpot to start the onions cooking.
Add the onion, leek top, garlic, shiitake mushrooms, and salt.
Stir, then cover the pot and cook gently over medium heat for 15 minutes.
Add the remaining ingredients and cover with 9 cups cold water.
Bring to a boil, then simmer, uncovered, for 1 hour.
Pour the stock through a strainer, pressing as much liquid
as you can from the cooked vegetables, then discard them.