In a large, deep skillet, heat the olive oil on high and cook the mushrooms until the water begins to release. Add the onions and continue to cook until the onion and mushroom break down and soften. The pan will get a sticky brown residue on the bottom.
Add the amino acid and stir, loosening the browned bits from the pan.
Add the carrots, celery, herbs and water.
Simmer on med/low until the carrots are completely softened.
Mash the veggies with a potato masher.
Strain the veggies from the liquid. (reserve the mushrooms for another use)
Cool and process for canning or refrigerate. The stock will last up to 5 days in the refrigerator.