Makes about 2 quarts.
Ingredients
1 tablespoon olive oil
4 yellow onions, peeled and cut into large dice
2 medium carrots, peeled and cut into large dice
1 celery root, rinsed, peeled and cut into large dice,
or 3 ribs celery, cut into large dice
6 cloves garlic, peeled
cup tomato paste
1 cup dry white wine
3 quarts cold water
1 bay leaf
8 peppercorns
A few parsley stems
Pinch salt
Pinch cayenne pepper
cup dried shiitakes or dried porcini mushrooSUBHED]Ingredients
In a 6-quart pot, heat the olive oil over medium heat. Add the onions, carrots, celery root or celery, and the garlic, and cook 10 minutes until the vegetables are soft, but not browned. Add the tomato paste and stir with a wooden spoon until well mixed with the vegetables. Cook 1 minute.
Add the white wine and boil until reduced by half. Add the water, bay leaf, peppercorns, parsley stems and salt. Bring to a boil, turn heat down and simmer 1 hour.
Turn off the heat and stir in the mushrooms and cayenne pepper. Let sit 20 minutes and strain through a fine strainer.
Refrigerate or freeze until ready to use.
