Recipe information
Yield
makes about 8 cups
Ingredients
2 medium yellow onions, each cut into 8 wedges
3 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 leek (white and light green parts), coarsely chopped
4 sprigs of fresh parsley
4 sprigs of fresh thyme
1 fresh or dried bay leaf
1/4 teaspoon whole black peppercorns
Preparation
Step 1
In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the broth is flavorful, 30 to 45 minutes.
Step 2
Strain the broth through a mesh strainer and discard the solids; do not press on the vegetables while straining or the broth will turn cloudy. Let cool.
Step 3
Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
