Homemade Vegetable Broth | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces cremini mushrooms, sliced about ¼ inch thick
• Kosher salt
• 1 tablespoon tomato paste
• 1 large yellow onion, halved and sliced
• 2 medium carrots, peeled and cut into rough 1-inch pieces
• 2 medium celery stalks, cut into rough 1-inch pieces
• 1 pound plum tomatoes, quartered
• 8 ounces Yukon Gold potatoes, unpeeled, sliced about about ¼ inch thick
• 1 bunch flat-leaf parsley
• 4 bay leaves
• 2 thyme sprigs or ½ teaspoon dried thyme
• 2 teaspoons black peppercorns