1. Add Mushrooms: Add all three types of mushrooms (shiitake, baby Bella, and dried chantarelles) to the pot. Sauté them with the onions for about 5-7 more minutes until they start to release their moisture and turn brown.

2. Add Carrots and Aromatics: Stir in the chopped carrots, bay leaves, whole black peppercorns, garlic bulb (halved), and ginger slices. Continue to cook for another 2 minutes to infuse the flavors.

3. Deglaze with Soy Sauce: Pour in the soy sauce and stir to coat the mushrooms and vegetables evenly. This will add a savory depth of flavor to your broth.

4. Add Water and Simmer: Pour in the 10 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This will allow the flavors to meld and create a rich broth.

Please Note: My broth is pretty cloudy. To achieve a clearer broth, do not stir during the simmer period, and let simmer as low as possible. As a toddler mom (and not a chef), I truly cannot be bothered to worry about a "clear" broth. Cloudy is A-OK with me!

5. Strain and Season: After simmering, strain the broth through a fine-mesh strainer or cheesecloth into another pot or bowl. As an added bonus, you can eat the cooked mushrooms! Discard/compost the other solids.

6. Season the broth with salt to taste. Start with a pinch and add more if needed.

7. Serve: Your homemade mushroom broth is ready to use in soups, risottos, or any recipe that calls for broth. Enjoy the rich, umami flavor!