Recipe Type: Soup
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, peeled and ends removed
- 3 small carrots, peeled and end removed
- 2 large leeks, trimmed and cleaned well
- 1 fennel bulb, end and fronds removed
- 4 garlic cloves, peeled and finely chopped
- 1/4 small head green cabbage
- 1 Tbsp. dried thyme
- 1 cup dried porcini mushrooms
- 4 quarts water
- 1 cup dry white wine
- 1 Tbsp black peppercorns
- Salt to taste (optional)
- Cut the onion, carrots, and fennel into quarters.
- In a heavy-bottomed 8-quart stockpot or Dutch oven, heat the oil over medium heat until shimmering.
- Combine the onion, carrots, leeks and fennel quarters in the pot and stir to coat everything with oil. Cover and cook over low heat, stirring frequently, until the vegetables start to brown, 20 to 30 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Put the cabbage, thyme, mushrooms and water into the pot and bring to a boil.
- Reduce the heat to low and simmer, covered, for 30 minutes.
- Add the wine and black pepper and continue to simmer, covered, for 10 minutes.
- Strain the stock and discard the solids.
- Season with salt, if desired. Use immediately or cool and refrigerate.
- The stock can be kept for up to five days in the refrigerator, or for up to six months in the freezer.