Ingredients

• 1 tbsp oil
• 8 cups mushrooms, roughly chopped
• 2 yellow onions, roughly chopped
• 2 celery ribs, roughly chopped
• 2 carrots, roughly chopped
• 1 garlic bulb, cut in half to expose cloves
• 3 sprigs fresh thyme
• 1/4 cup fresh parsley
• 1 bay leaf
• 2 tsp black peppercorns
• 2 tbsp tamari
• Salt to taste

Preparation

In a large Dutch, heat the oil over medium-high heat. Add the mushrooms to the pan and cook until they soften, about 4 minutes, stirring occasionally. Add the remaining ingredients to the pot and cover with 12 cups of water. Simmer for 1.5 to 2 hours. Season with salt to taste. Carefully, strain the broth and allow it to cool.
Use immediately or store it in the refrigerator for up to 3 days. Freeze for up to 6 months.