Vegetable Stock
INGREDIENTS
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1 ounce dried mushrooms*
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4 Tbsp olive oil
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4 cups chopped onion
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2 cups chopped celery
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3 cups chopped carrot
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1 cup chopped fennel bulb (optional)
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Salt
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2 large garlic cloves, smashed (can leave skins on)
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2 Tbsp tomato paste
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1 Tbsp fresh rosemary
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2 teaspoons dried thyme
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1 teaspoon black peppercorns
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4 bay leaves
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½ cup chopped parsley
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