Vegetable broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.
1 large onion, roughly chopped
3 medium carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
2 large leeks, white and light green parts only, roughly chopped, rinsed well
8 ounces mushrooms
1 bunch parsley
How to Make It
Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.
Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.
Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.