Things needed

• 1 pound onion (3 medium) chopped in 1 inch chunks
• 1 pound carrots (5 to 6 medium) chopped in 1 inch chunks
• 1/2 pound celery (4 to 5 ribs) chopped in 1 inch chunks
• 1 pound tomatoes (4 small) quartered
• 4 garlic cloves, diced or smashed
• 2 tablespoons olive oil
• 3/4 ounce dried mushrooms such as porcini, oyster or shiitake
• Bunch fresh parsley, leaves and stems or just use the stems
• 3 sprigs fresh thyme
• 3 bay leaves
• 1 bunch green onions chopped in 1 inch chunks
• 1 bunch radishes (the radishes only used here – but feel free to include the greens) chopped in quarters
• 1 teaspoon sea salt
• 12 1/2 cups water, preferably filtered

Directions

Preheat oven to 425 degrees.

In a large glass baking dish add the olive oil, onions, carrots, celery, garlic and tomato.

Let cook for 45 minutes, stirring every 15 minutes.

When the vegetables are about  5 minutes from being taken out of the oven, take the dehydrated mushrooms and soak them in 1/2 cup of water.

Chop the green onions and radishes and put them to the side.

Spoon the cooked vegetables into a stock pot, take a cup of water and swirl it around in the glass baking dish and add that water to the large pot.

Strain the mushrooms and add them to the stock pot.  Strain the mushroom water (this will remove any grit) and add it to the pot. 

Add all remaining ingredients to the pot.

Add 11 cups of water

Let it come to a boil and then reduce the heat and let it simmer covered partially for 45 minutes.

Strain the broth.  Use either immediately or freeze – this can last up to 3 months in the freezer.