- 2 large carrots, ends removed, peeled and diced
- 2 onions, peeled and diced
- 4 ribs of celery, diced
- 6 cups cold, filtered water
- 2 cups of mushrooms, sliced
- 1 leek, white and pale green parts only, diced
- 2 large garlic cloves, minced
- A few stalks of parsley
- A few whole peppercorns
- A few whole cloves
- Thyme or rosemary bundled with a cotton string, or any combination of fresh herbs from your garden
1. Begin with an aromatic mirepoix (French for a combination of onions, carrots and celery). Add cold, filtered water to cover the mirepoix, about 6 cups.
2. Add remaining ingredients, plus any other vegetable trimmings saved for up to a week. (At this time, you can also choose to add bones, roasted meats, fish parts or grains for added flavor. Feel free to play around with any combination of additional vegetables, except those from the cabbage family.)
3. Simmer for at least 30 minutes. Cool, and pour through a fine sieve.
4. Discard components, including the vegetables, as they are now depleted of vitamins. Salt to taste.
5. The broth can be refrigerated for several days before use or can be frozen.
Tips & Notes
• To freeze the broth without taking up much space, allow it to cool and then put it into freezer bags. They can lay flat, leaving much more room in your freezer than if you use plastic containers.
• The next step is to use your homemade broth with recipes. Here are a few ideas to get you started: Green Pea Soup With Fresh Mint, Butternut Squash Soup With Herbs, Kielbasa and Kale Soup, Fat-Free Mashed Potaotes and Rice With Spinach, Red Pepper and Feta.