Basic Vegetable Broth Recipe

• 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

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.

olive oil, yellow onion, celery, carrots, white mushrooms, parsley sprigs, thyme, whole black peppercorns, bay leaves, water, kosher salt

Taken from www.chowhound.com/recipes/basic-vegetable-broth-29520 (may not work)