Vegan Mushroom Broth

Ingredients
8 ounces shiitake mushrooms
1 leek, white and light green parts, sliced
1 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons olive oil
3 cups vegetable stock or water, divided
1 teaspoon pure maple syrup
1 teaspoon salt

Directions
Trim and discard mushroom stems.
Slice caps and set aside.

In a large saucepan over medium heat, combine leek, onion,
garlic and oil. Cook, stirring frequently, for about 10 minutes
or until very soft.

Add mushrooms and 1/2 cup of the stock.
Bring to a gentle boil.

Cover, reduce heat and simmer for 15 minutes.

Add remaining 2 1/2 cups of the stock, maple syrup and salt.

Bring to a boil. Cover, reduce heat and simmer for 45 minutes.

For a clear broth, strain through a sieve and discard
vegetables.

For a thicker soup, using a slotted spoon, lift out half the
vegetables and transfer to a food processor or blender. Process
for 30 seconds or until smooth.

Pour into a bowl. Repeat with remaining vegetables. Keep
remaining broth liquids hot in the saucepan over low heat.
Return puree to the saucepan and stir into the liquids.