Mushroom Stock

This is the stock I made for the lentil bake (see post below).
Very simple to make, and tastes great.

Ingredients: 2 tbsp olive oil, 1 onion (sliced), 2 carrots (sliced), 2 leeks (sliced), 1 0z dried mushrooms, 6 0z chestnut or cup mushrooms (roughly chopped), 2 garlic cloves (chopped), handful of fresh parsley, 1 bay leaf, 4 sprigs fresh thyme, 1 tsp sea salt, 1/2 tsp black peppercorns, 3 1/2 pints water.

Method: Large saucepan- heat the oil, & add the vegetables, garlic & parsley.
Cover, & cook on a low heat for 10 minutes, until the veg are softened.
Add the rest of the ingredients & bring to the boil. Then lower the heat, partially cover, and simmer for 1 hour.
Strain & discard the veg, then return the liquid to the pan, & reduce to the desired strength.