Fresh Vegetable Broth

• 10 cups water
• 1 medium-sized onion, unpeeled, studded with 4 whole cloves
• 2 cloves of garlic, unpeeled and lightly bruised
• 2 celery ribs with leaves, cut into large chunks
• 8 white mushrooms, halved
• 2 carrots, unpeeled and cut into large chunks
• 2 leeks, trimmed and cut into large chunks
• 2 medium-sized tomatoes, quartered
• 4 medium-sized new red potatoes, halved
• 8 fresh parsley sprigs
• 2 fresh dill sprigs
• 1 bay leaf
• 8 black peppercorns
• 1 teaspoon coarse salt

1. 1.
2. Place water in a large, heavy pot.
3. Rinse all the vegetables well, then add to pot.
4. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour.
5. Adjust the seasonings to taste and simmer for 30 minutes longer.
6. 2.
7. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pure them and use to thicken soups or sauces for stews.
8. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze.
9. Refrigerated, it will keep about 4 days.
10. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

water, onion, garlic, celery, white mushrooms, carrots, leeks, tomatoes, red potatoes, parsley sprigs, dill, bay leaf, coarse salt

Taken from www.epicurious.com/recipes/food/views/fresh-vegetable-broth-106690 (may not work)