Mushroom Broth - cooking recipe

Ingredients

4 cups water
6 spring onions, white plus 1 inch of greens,sliced
1 fresh ginger, 1 inch,peeled and thinly sliced
2 cloves garlic, sliced
1 onion, sliced
1 leek, white plus 1 inch of greens,washed and sliced
4 dried porcini mushrooms

Preparation

Combine everything in a stockpot,& bring to a boil on high heat.
Cover, turning heat to medium-low, to simmer for one hour.
Strain through sieve lined with cheesecloth.
Discard the vegetables.
Save broth in refridgerator for up to four days, or in the freezer for up to 6 months.