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Stock for Vegetarian French Onion Soup
From: Medora Van Denburgh

I find commercial veggie stocks and faux b**f stock pretty insipid, especially for making an authentic-tasting onion soup.
Here's what I use, courtesy of Deborah Madison:

  • 1 oz. dried porcini mushrooms
  • 1 cup hot water
  • 1 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 4 oz. fresh crimini mushrooms, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup leek greens, chopped
  • 6 branches thyme
  • 2 bay leaves
  • 6 branches parsley
  • 3 sage leaves
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 9 cups water
Reconstitute dried mushrooms in hot water.
Heat oil in a soup pot, add onion, and cook it until it has caramelized, being careful not to allow it to burn.
Add remaining ingredients, including reconstituted mushrooms, bring to a boil, and then simmer for 45 minutes.
Strain and use, or reduce further to intensify flavor.