Fresh Vegetable Broth

Ingredients

• 1  basil sprig 
• 3  bay leaves 
• 12  peppercorns black
• 2 cups carrots chopped
• 2 cups celery chopped
• 4  garlic cloves unpeeled
• 1 cup leek chopped
• 3 cups onion chopped
• 1  parsley sprig 
• 2 cups parsnips chopped
• 1  rosemary sprig 
• 1 teaspoon salt 
• 1  thyme sprig 
• 5 quarts water cold

Equipment

• bowl
• pot
• colander
• cheesecloth

Directions

1. Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.
2. Note: Store broth in refrigerator in an airtight container for up to 1 week.
3. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.