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Place a grill pan or small cast-iron skillet over high heat. When very hot, place onion halves cut-sides down on the pan and cook until bottoms are charred, about 3 minutes. Transfer to a large pot. Add mushrooms, celery, carrot, garlic, bay leaf, thyme, parsley, peppercorns, tamari and 11 cups water. Bring just to a simmer over medium heat. Lower heat and cook at a bare simmer until favorful, about 1 1/4 hours. To make in a slow cooker, transfer charred onion and remaining ingredients including 11 cups water to a slow cooker. Cook on low for 8 hours.
Strain broth through a fine-mesh sieve, pressing down firmly on solids to extract as much liquid as possible (the mushrooms will absorb a lot!). Discard solids. Use broth immediately or cool to room temperature; transfer to airtight containers and refrigerate up to 5 days or freeze up to 6 months.