Jacques Pepin'S Clear Vegetable Stock - cooking recipe

Ingredients

For Stock
1/2 cup dried porcini mushrooms
2 medium onions, thinly sliced
4 medium carrots, chopped
1 medium leek, cleaned thoroughly and thinly sliced
3 celery ribs, sliced thin
6 cloves garlic, sliced
For Herbes de Provence
1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried fennel seed (optional)
1 teaspoon dried sage (optional)
1 teaspoon rosemary (optional)
1 teaspoon lavender (optional)

Preparation

Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.