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Sarasota's Mushroom Broth/Stock

Created by Kchurchill5 on June 27, 2012

10 cups (approximately) mushrooms, stems and whole button mushrooms, cut in quarters
1 (3-5 ounce) small package dried porcini mushrooms (you can add as many as you want; more will provide a richer broth)
1 medium carrot, rough chopped (no need to peel)
1 medium onion, rough chopped (no need to peel)
2 garlic cloves, smashed (skins on)
1 to 2 teaspoons worcestershire

Step 1: Broth/Stock ... Add everything to a large stock pot. The water amount can vary according to the size of the pot you use. But, you basically want the mushrooms to be covered, by approximately 1/2" of water. Don't exceed 16 cups - 14 is idea if it covers all your mushrooms.
Step 2: Bring to a boil and then reduce to a simmer. Cook for 30 minutes, uncovered. Then strain the broth, return to the heat, add the worcestershire, season with salt, and continue to simmer until you are left with approximately 7-8 cups of broth, probably another 15-20 minutes. Cool, refrigerate or freeze, and ENJOY!