Instructions: Cover the dried mushrooms with 1 cup hot water and set aside.

Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary).

Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.

Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup.

This recipe yields 6 to 8 cups.

Yield: 6 to 8 cups

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