Instructions: Pour just enough water into the stockpot to start the onions cooking.

Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a 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 the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

NOTES : We make this rich, intensely flavored stock for our mushroom sopus, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. Theyre readily available in the
Asian section of most grocery stores, but if you cant find them, substitute another variety of dried mushrooms Q fresh mushrooms alone
will make a weak stock. This stock freezes well.

MAKES 7 to 8 CUPS

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