This easy stock will keep refrigerated for three days or frozen for two months.
1 cup dried porcini mushrooms (about 2 ounces)
5 cups warm water, divided
1 1/2 cups coarsely chopped red onion
1 cup dry red wine
1/2 cup coarsely chopped celery
1/2 cup chopped shallots
1/3 cup chopped carrot
1 whole garlic head, halved
2 thyme sprigs
1 flat-leaf parsley sprig
1 sage sprig
How to Make It
Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Place in a 3-quart saucepan; strain reserved liquid into the pan. Add 3 cups water, red onion, and remaining ingredients.
Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.