Ingredients 1 ounce
dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves,
smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons
dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly slice them, and
dry sauté them first
in a separate
pan, until they are lightly browned and have given up some of their moisture.