This stock adds greatly to miso soups and other soups. Adjust the balance of soy sauce with the sweetness of the sugar to your liking. Refrigerate, this will keep a week. Enjoy! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water.
Add the rest of the ingredients except salt and sugar.
Bring to a boil, then lower heat and simmer, covered, for about 20 minutes. Taste and add a pinch of salt and/or sugar to bring out the flavor. Adjust the balance of soy sauce to wine if needed.
Strain the stock, but retrieve the mushrooms to use in a soup.