Basic Vegetable Stock

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3 tablespoons extra virgin olive oil

2 medium carrots, peeled, in small dice

2 celery ribs, in small dice

1/2 large fennel bulb, in small dice

1/2 small celery root, peeled, in small dice

2 small tomatoes, in small chunks

2 cloves garlic, peeled and smashed

3 tablespoons crumbled dried porcini mushrooms

1 dozen Italian parsley sprigs

4 to 6 sprigs fresh thyme

1 bay leaf

1 dozen peppercorns

-- Kosher or sea salt

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