Vegetable Broth

We prefer to use chicken broth whenever possible, but sometimes we need a broth for vegans or vegetarians. This homemade vegetable broth is very good. It came from an American source, thus the name is in English.

4-5 large carrots, sliced (no need to peel)

2 large onions, chopped (no need to peel)

1-2 large Yukon gold potato, sliced (no need to peel)

3 celery stalks, chopped

5-6 cloves garlic (no need to peel)

15-20 button mushrooms, trimmed and halved

2 tomatoes, chopped, or 1 cup of canned tomatoes or passata

10-20 fresh parsley stems or sprigs

1 Tbl black peppercorns

¼ cup soy sauce, plus more to taste

1 tsp salt, more to taste during cooking

1. Throw all the ingredients into a large pot (I used as 12-quart pot) and fill it about 1-2 inches from the top with water.

2. Cover and bring to a boil, then reduce to very soft boil, still with the cover fully on.

3. Cook softly for 3 hours.

4. After an hour, taste for salt and soy sauce. I usually end up adding another teaspoon of salt and a sprinkle of soy sauce.  Continue testing for salt and soy sauce after each hour of cooking.

5. Cool slightly, then strain through colander lined with cheese cloth (ideally).

6. Like the chicken broth, we normally place into containers, label the date, and put them in the freezer for months. In the refrigerator, it will keep for about 5 days.