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1-2-3 Vegetable Broth

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Course: Soup
Ingredients Method

Ingredients
  

  • 2 quarts purified water
  • 1 large onion cut into 1-inch pieces
  • 3 celery stalks cut into 1-inch pieces
  • 1 carrot cut into 1-inch pieces
  • 1 bunch of scallions chopped
  • 8 garlic cloves minced
  • 8 sprigs fresh parsley
  • 8 ounces mushrooms cut into 1/2-inch slices
  • 2 bay leaves

Method
 

  1. Place all ingredients in a large stockpot and bring to a boil.
  2. Reduce heat and simmer uncovered for about 1 hour.
  3. Strain and discard vegetables and bay leaves.
  4. Refrigerate and use within 3 days, or freeze.