Porcini Mushroom Stock | Emerils.com

Ingredients

• 1 ounce dried porcini mushrooms, rinsed briefly under cool running water to rid of grit or sand
• 1 1/2 tablespoons olive oil
• 1 large onion (about 1 pound), peeled, stemmed and cut into 1/2-inch thick slices
• 2 shallots (about 3 ounces), peeled, stemmed and cut into 1/2-inch thick slices
• 1 small carrot (about 2 ounces), cut into 1/2-inch thick slices
• 2 celery ribs (about 3 ounces), cut into 1/2-inch thick slices
• Salt, for seasoning
• 2 sprigs fresh thyme
• 9 cups water or chicken stock or store-bought low-sodium chicken broth
• 1/2 pound shiitake mushrooms, stems removed from tops, both reserved separately