This recipe makes 6 ½ quarts, but you can cut it in half if you like. Also, I keep a bag of frozen vegetables that I save when cooking, such as ends and skins of onions, celery, carrot pieces and mushroom stems that can be used to make the broth.
4 medium onions, roughly chopped (okay to leave skins on)
6 large carrots, chopped
4 stalks celery, chopped
8 oz mushrooms, chopped (any kind)
2 medium tomatoes, chopped
5 cloves garlic, peeled and halved crosswise
4 dried shitake mushrooms, chopped
4 bay leaves
Handful of fresh parsley
Sprig of fresh rosemary (about 5-6 inches long)
1 tsp. whole black peppercorns
2 inch piece of kelp or Kombu (make sure it’s USA organic. I use Maine Coast Sea Vegetables)
About 7 quarts of filtered water ( can add more as it cooks down)
Put all ingredients in an 8 quart stock pot and bring to a boil. Lower heat and cover. Simmer for about an hour. Turn off heat and let cool slightly. Strain broth. Discard solids or use for compost. Store in tightly covered containers in the fridge for up to a week. Can also be frozen for later use. If freezing, leave at least an inch from the top as it will expand.
