Homemade Vegetable Broth | Recipe Cart
Store-bought vegetable broth tends to be watery, sweet and lacking freshness. This homemade version has savoriness and depth of flavor, as well as body. In...
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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
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