4cupschoppedBlack staining polypore mushrooms, roughly 1 inch or smaller pieces, or simply torn
1fresh bay leaf
a few sprigs of fresh thyme
¼of one small onionskin on
Kosher saltto taste
Combine all ingredients in a pot, cover, bring to a gentle simmer, and cook for 1 hour.
Strain the stock, then cool, transfer to a labeled, dated container and refrigerate until needed. Season it to taste lightly with salt. The stock will keep for at least a week if not longer, and can be frozen.