2 - quarts Water
4 large Dried Porcini Mushrooms or Shiitake Mushrooms
4 Sun Dried Roma Tomatoes not oil-packed
1 small fennel - Bulb Anise or 2 stalks Celery
1 large Leeks washed and coarsely chopped
1 Organic Carrots peeled and coarsely chopped
8 cloves Organic Garlic unpeeled and smashed
3 sprigs Thyme (fresh)
1/2 cup Dry Red Wine
In a large pot combine all ingredients and bring to a boil over medium heat.
Reduce heat to low and barely simmer, uncovered for 2 hours.
Strain broth through a fine sieve and discard solids. Let cool.
The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.