Mushroom Stock

Ingredients:
3 to 4 c. mushroom stems (dirt trimmed away)
2 large carrots, chopped
1 small onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 inch fresh ginger, peeled and chopped
¼ c. soy sauce
A pinch of sage and thyme
10 c. water, more if you prefer

Drizzle a little olive oil in a large stock pot and add the garlic and onions. Saute for a few minutes, then add the rest of the ingredients. Cover and simmer for about 2 hours, or until the stock is dark and flavorful. Let it cool a little, and then strain through a cheese cloth to remove any undesired particles. Twist and press to squeeze out the excess liquid. Can be used immediately, or frozen for future use.