Light Mushroom Broth for Risotto & Soups

6 scallions, white part plus 1" of the green, sliced
One 1" piece of ginger, sliced
2 garlic cloves, sliced
1 medium onion, sliced
1 leek, white part plus 1" of the green, cleaned and sliced
4 dried porcini mushrooms
4 c. water

Combine all of the ingredients in a medium saucepan, cover and bring to a boil over medium-high heat. Turn down the heat to medium-low and simmer for an hour. Strain through a fine sieve. Reserve the porcini mushrooms for another use.

Makes 1 quart.

From Almost Vegetarian, p. 47.