Basic Vegetable Broth

• 2 large onions, about 2 pounds, cut into quarters
• 4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
• 8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
• 2 tomatoes, halved
• 8 mushrooms, halved
• 2 whole heads garlic, cloves separated, skin intact
• 1 4-inch piece ginger, coarsely chopped
• 1 bunch flat-leaf parsley
• 6 sprigs fresh thyme or 1 tablespoon dried
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 1/2 teaspoon salt

1. Put all of the ingredients in a large pot and cover them with 6 quarts of cold water.
2. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours.
3. Strain through a sieve lined with cheesecloth.

onions, carrots, stalks celery, tomatoes, mushrooms, garlic, ginger, flatleaf parsley, thyme, whole black peppercorns, bay leaves, salt

Taken from cooking.nytimes.com/recipes/3689 (may not work)