INGREDIENTS
1 oz
dried mushrooms*
4 tbsp
olive oil
4 cups
chopped onion
2 cups
chopped celery
3 cups
chopped carrot
1 cup
chopped fennel bulb (optional)
Salt
2
large garlic cloves, smashed (can leave skins on)
2 tbsp
tomato paste
1 tbsp
fresh rosemary
2 tsp
dried thyme
1 tsp
black peppercorns
4
bay leaves
1/2 cup
chopped parsley