Mushroom Broth

Slightly adapted from Brodo by Marco Canora

5 large onions, peeled

1 teaspoon extra virgin olive oil

2-1/2 pounds cremini mushrooms, halved

12 celery stalks, coarsely chopped

6 large carrots, scrubbed and coarsely hopped

2 1/2-ounce packages Melissa’s dried shiitake mushrooms

2 1/2-ounce packages Melissa’s dried porcini mushrooms

5 bay leaves

½ bunch fresh thyme

1 tablespoon black peppercorns

Fine sea salt


Cut 2 of the onions in half crosswise. Coarsely chop the 3 remaining onions and set aside. Heat the olive oil in a skillet over high heat. When the oil ripples and the pan begins to smoke, add the halved onions, cut side down, working in batches if necessary to avoid overcrowding the pan and ensure browning. Reduce the heat to medium-high and brown the onions for 4 to 5 minutes without moving them.


Place the browned onions and the rest of the ingredients except the salt in a 16-quart stock pot. Add cold water just to cover. Bring to a boil over high heat and cook for 40 minutes, skimming off any foamy impurities.


Reduce the heat to the lowest setting and simmer for 2 to 3 hours.


Strain the broth through a fine mesh sieve lined with two layers of cheesecloth. Season with salt to taste and allow to cool.