Homemade Vegetable Bouillon

• 2 cups Leek, White And Light-green Only, Cleaned And Thinly Sliced
• 1/4 cups Shallots, Thinly Sliced
• 1 Tablespoon Ginger, Minced
• 1- 1/2 teaspoon Garlic, Minced
• 1 cup Kosher Salt
• 2 cups Carrot, Grated
• 2 cups Celery, Chopped
• 1 cup Shiitake Mushrooms, Stems Discarded And Chopped
• 13 cups Sun-Dried Tomatoes, Chopped
• 2 cups Fennel, Stalks And Core Discarded, Chopped
• 1 cup Cilantro, Large Stems Discarded, Lightly Packed
• 1 cup Parsley, Lightly Packed (stems Ok)
• 2 teaspoons Fresh Thyme, Chopped
• 1 whole Lemon Zest

1. In a food processor, pulse, then process the leek, shallot, ginger and garlic and 1/3 of the salt to a very, very fine chop.
2. Remove to a large bowl.
3. Next, add the carrot, celery, shiitake mushrooms and sun-dried tomatoes, and another 1/3 of the salt to the processor and pulse/process to the same fine chop.
4. Remove to the bowl with the leek mixture.
5. Repeat the process with the fennel, cilantro, parsley, thyme, lemon zest and the last of the salt.
6. Add this to the bowl with the leek and carrot mixtures and mix well.
7. The mixture should now resemble a thick wet paste.
8. If necessary, process again to achieve the desired wet (almost sloppy) texture.
9. Transfer to sterile containers and freeze.
10. To serve, mix 1 teaspoon Homemade Vegetable Bouillon with 1 cup boiling water.
11. Adjust to taste.

green, shallots, ginger, garlic, kosher salt, carrot, celery, shiitake mushrooms, tomatoes, fennel, cilantro, parsley, fresh thyme, lemon zest

Taken from tastykitchen.com/recipes/homemade-ingredients/homemade-vegetable-bouillon/ (may not work)