Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 cups fresh mushrooms (finely chopped (about 4 ounces) (optional but please see notes))
- 1 1/2 cups onion (finely diced (about 1 large))
- 1– 1 1/2 cups carrots (finely diced (about 2 medium carrots))
- 1 1/2 – 2 cups green onions (chopped (about one medium bunch, green tops included))
- 1 cup celery (finely diced (include some leaves if possible))
- 7–9 cloves garlic (minced)
- 3 tablespoons fresh parsley (chopped (dried parsley works too))
- 1 teaspoon dried thyme leaves (or about 6 sprigs of fresh)
- 2 bay leaves
- 1 teaspoon salt
- 8 cups water
Instructions
- Heat oil over medium heat in a 6-quart pan.
- Add all the vegetables, garlic, parsley, thyme, and bay leaves.
- Cook over medium heat for 8-12 minutes, stirring frequently until the vegetables are soft and starting to brown.
- Add the salt and water. Warm the broth to a gentle simmer over low heat, and cook uncovered for about 30 minutes.
- Strain through a cheesecloth lined colander, and discard vegetables.
Notes
We recommend using organic ingredients when possible.
Mushrooms add a tremendous amount of savory, umami flavor to broth. While they’re definitely optional, I think they make a much heartier, richer-tasting broth. This is especially important if the broth is going to play a more important role in flavoring the final dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: and Broths, Chilis, Soups
