Mushroom Vegetable Broth
By Chef Jesse Ziff Cool


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.