Vegetable Broth

Prep Time: 10 minutes                               Cooking Time: 90 minutes
Yield: approximately 1 ½ litres

Ingredients:

2-3 onions or leeks (including the greens)
2-3 carrots
2-3 celery stalks and leaves
1-2 parsnips
Some mushrooms
3-4 thyme sprigs
5-6 Italian parsley sprigs
1 tablespoon black peppercorns
2 bay leaves
Water

Method:

1. Wash visible dirt from the vegetables (especially the leeks). There is no need to peel them – even leave on the onion skins and carrot tops.   Give them all a rough chop.
2. Place chopped vegetables in a large soup/stock pot and cover with water. Set the heat at medium-high just to get things started. As soon as some bubbling and steam start forming, turn the heat down to low. The broth should remain at a constant low simmer throughout the cooking time – no rapid boiling.
3. Simmer for at least one hour – up to 90 minutes; stir occasionally throughout simmering time.
4. Remove pot from heat. Remove the vegetables with tongs or a slotted spoon. Pour the broth through a colander (set over a large bowl) that is lined with cheesecloth.
5. Cool completely. Divide the broth into containers – refrigerate if using within a week; freeze for later use.