Porcini Mushroom Stock

Preparation

1. Soak dried porcini in hot water for 30 minutes. Remove from water and chop coarsely.
2. Heat olive oil in a stock pot over medium heat. Add onions, bay leaves and thyme and let it cook for over 8 minutes until onions have a light golden color.
3. Add frozen Porcini mushrooms, garlic and rehydrated mushrooms to pot and stir.
4. Add Sherry wine and cook for 2 minutes, then add Porcini mushroom water. Bring stock to a gentle boil and turn down heat to a simmer.
5. Cook for 45 minutes. Transfer stock into cambro and cool it down.