This vegetable broth sings with savory flavors. It comes together in a snap, and it can be made from leftover vegetable scraps from your cooking adventures.
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- 2 medium onions, chopped leaving the skin intact
- 3 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 1/4 cup parsley, chopped
- 2 thyme sprigs
- 2 cloves garlic, smashed
- 2 bay leaves
- 1/2 cup cherry tomatoes, whole
- 3 cups mushrooms, sliced
- 1 tablespoon black peppercorns
- 2 quarts water
- In a very large stock pot or slow cooker add chopped onions, chopped carrots, chopped celery, chopped parsley, thyme sprigs, smashed garlic, bay leaves, cherry tomatoes, sliced mushrooms, peppercorns and water.
- Bring the pot to a boil over high heat, then reduce heat to medium-low to simmer covered for about 3-4 hours, longer if time permits. If using a crock-pot secure the lid and set to high for at least 3 hours.
- Using tongs remove large pieces of vegetable and discard. Strain the broth through a fine-mesh strainer, or a large strainer lined with cheesecloth, into a smaller pot to cool for about 1 hour at room temperature. Transfer into large mason jars or resealable containers of choice. Refrigerate for one week or in the freezer for up to 6 months.
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