Basic Vegetable Broth Recipe

Name: Basic Vegetable Broth Recipe
Ingredients: 2 tablespoons olive oil; 5 cups coarsely chopped yellow onion (from about 2 medium); 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks); 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium); 3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces); 6 fresh Italian parsley sprigs; 6 fresh thyme sprigs; 1 tablespoon whole black peppercorns; 2 bay leaves; 14 cups water; 1/2 teaspoon kosher salt

11 ingredients

9 steps

Ingredients

2 tablespoons olive oil
5 cups coarsely chopped yellow onion (from about 2 medium)
3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks)
2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium)
3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces)
6 fresh Italian parsley sprigs
6 fresh thyme sprigs
1 tablespoon whole black peppercorns
2 bay leaves
14 cups water
1/2 teaspoon kosher salt

Directions

1

Heat the oil in a large stockpot over medium-high heat until shimmering.
2

Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
3

Add the mushrooms, parsley, thyme, peppercorns, and bay leaves and stir to combine.
4

Add the water and bring to a simmer.
5

Skim and discard any foam from the surface.
6

Reduce the heat to low and simmer until the vegetables are completely soft and the stock is flavorful, about 2 hours.
7

Remove from heat and strain through a fine-mesh strainer set over a large heatproof bowl or saucepan; discard the solids.
8

Stir in the salt.
9

If not using immediately, refrigerate, tightly covered, for up to 3 days or freeze in small containers for up to 1 month.