Commercial vegetable broths hijack dishes with their strangely sweet or acidic aftertaste. In this recipe, the classic mirepoix flavors of celery, onion, and carrot harmonize with earthy mushrooms and herbs. Use this rich, savory broth to accentuate soups, braises, or stews.
This dish was featured as part of our Recipes for Spring Ingredients photo gallery.
- 2 tablespoons olive oil
- 5 cups coarsely chopped yellow onion (from about 2 medium)
- 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks)
- 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium)
- 3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces)
- 6 fresh Italian parsley sprigs
- 6 fresh thyme sprigs
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 14 cups water
- 1/2 teaspoon kosher salt
- Heat the oil in a large stockpot over medium-high heat until shimmering. Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
- Add the mushrooms, parsley, thyme, peppercorns, and bay leaves and stir to combine.
- Add the water and bring to a simmer. Skim and discard any foam from the surface. Reduce the heat to low and simmer until the vegetables are completely soft and the stock is flavorful, about 2 hours.
- Remove from heat and strain through a fine-mesh strainer set over a large heatproof bowl or saucepan; discard the solids. Stir in the salt. If not using immediately, refrigerate, tightly covered, for up to 3 days or freeze in small containers for up to 1 month.