Rich Vegetable Broth

Easy and inexpensive to make, this broth gets its rich flavor from the variety of vegetables, including meaty mushrooms. You will find it invaluable for all kinds of soups and risotto.

Makes 3 quarts

INGREDIENTS:

• 2 medium onions, chopped
• 4 celery ribs, sliced
• 4 medium carrots, peeled and sliced
• 2 tablespoons extra-virgin olive oil
• 1 medium tomato, halved
• 1 garlic clove, skin left on
• 1 (10-ounce) package cremini or white mushrooms or 6 dried shiitake mushrooms
• 2 sprigs fresh parsley
• 1 branch fresh thyme or ½ teaspoon dried
• 1 teaspoon black peppercorns
• 2 teaspoons salt
• 4 quarts water

INSTRUCTIONS:

1. In a large pot, cook the onions, celery, and carrots in the oil over medium heat, stirring often, until golden, about 10 minutes.
2. Add the tomato, garlic, mushrooms, parsley, thyme, peppercorns, salt, and water and bring to a boil.
3. Reduce the heat to low so that the liquid just simmers and cook until slightly reduced, about 1½ hours.
4. Let cool slightly.
5. Strain the broth into a bowl.
6. Use immediately or let cool.
7. Cover and refrigerate for up to 3 days.
8. The broth can also be frozen in sealed containers for up to 3 months.