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![Vegetable Broth.jpg](https://static.wixstatic.com/media/f5fa57_d95f2fec35ca4e28812aff8b3a5a774a~mv2.jpg/v1/fill/w_600,h_400,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Vegetable%20Broth.jpg)
Ingredients
1 pound onion scraps & skins
8 ounces carrot scraps
2 small celery stalks
8 ounces mushroom stems or 1 ounce dried mushrooms
3 cloves of garlic with their skins, crushed
10 peppercorns
5 allspice berries
1 bunch parsley stems
3 bay leaves
3 sprigs thyme
40-60 ounces water depending on desired concentration (see Chef’s ramblings on how much you should use)
Preparation
Dump all ingredients into a stockpot and bring it all to a boil over high heat. Reduce the heat to a bare simmer and cook for 30 minutes. Scoop out the solids with a slotted spoon into a large bowl and squeeze as much liquid out of them as you can back into the stockpot. Then
strain into a handkerchief lined sieve over a large heat proof container. Add water back as needed to make up for evaporation.