I always have a versatile, nourishing vegetable stock on hand for fortifying pasta sauces, starting long braises, or pulling together a fast soup. Dried mushrooms infuse water with an unbelievable amount of depth and umami, and I like to add celery and carrot for a few uplifting vegetal notes. This master stock is inspired by the Japanese stock dashi, which utilizes dried bonito (a smoked and fermented fish) and kombu (a type of edible seaweed) into a rich broth used in common everyday soups. Placing the focus on dried mushrooms gives this easy stock even more body and expressiveness. I love it so much I use it as the base for both a 5 minute miso soup and a longer, more decadent brown butter risotto--Natasha

Serving Size: 4 servings
Time: 30-40 minutes

Ingredients

1 quart filtered water
¼ cup dried trumpet mushrooms
¼ cup dried lion's mane mushrooms
1 carrot
2 sticks celery
3-4 scallion ends 
2 tablespoons cup dried bonito flakes
2 tablespoons shredded dried kombu

Directions

Step 1 - In a medium-sized dry pot over low heat, gently toast the mushrooms for 3 to 4 minutes, stirring them occasionally.

Step 2 - Add the water, carrot, celery, and scallion ends and bring the broth up to a gentle simmer. Let simmer, covered, on medium-low heat until the broth is golden and deeply fragrant, about 15 to 20 minutes.

Step 3 - Add the bonito flakes and kombu and simmer for another 5 to 10 minutes, or until the bonito flakes have dissolved completely. 

Step 4 - Remove from the heat and strain the broth, discarding the kombu and scallion bottoms. (The carrot, celery, and softened mushrooms can be eaten in the broth or on their own over rice). Let cool completely then refrigerate for up to one week or frozen for one month.