INGREDIENTS

1 tablespoon olive oil

1 medium carrot, large dice

1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)

1 medium yellow onion, large dice

6 medium garlic cloves

2 pounds medium white button mushrooms, stems trimmed and quartered

8 Italian parsley sprigs

6 thyme sprigs

1 bay leaf

2 teaspoons whole black peppercorns

3 quarts (12 cups) Water

1/4 teaspoon Kosher salt

INSTRUCTIONS

Heat the oil in a large pot over medium-high heat until shimmering. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.

Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.

Add the water and bring to a boil. Reduce the heat to low and simmer until the vegetables are completely soft and the stock has a pronounced mushroom flavor, about 1 hour(I like my favors strong so I cooked it for 3 hours).

Remove from the heat and strain through a fine-mesh strainer set over a large heatproof container or saucepan; discard the contents of the strainer. Stir in the salt. If not using immediately, let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.

Haven't added the salt yet but it tastes good so far. right now it's chilling in the fridge. In my case it made 7 cups however if you only cook it for the hour recommended I suspect you would have at least 10 cups

That sounds really tasty!

It makes for a change from overly sweet or salty things

Neither of which I am fond of. However, a thought to boost the protein. Add silken tofu...it will taken on the flavor of the soup and add creaminess and protein. Different than hard or firm tofu. It doesn't keep its shape.

Good idea I was just gonna add unflavored protein powder to it