Instructions: In a small stockpot or Dutch oven, combine the mushroom stems, carrot, leek, onion, celery, garlic, parsley, bay leaf, peppercorns and thyme. Add the water and bring to a boil over high heat. Reduce heat low enough to maintain a simmer and cook, uncovered, for about 1 hour, or until reduced by 1/3 to yield 4 cups.

Set aside 2 cups for the Portobello Mushroom Stew and reserve the rest for another use.

This recipe yields about 1 quart.

Yield: 1 quart

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