VEGETABLE BROTH
About 4 cups
Melt in a large saucepan over medium heat:
- 3 tablespoons butter
Add and cook gently for 5 minutes:
- 1 onion, chopped, or 1 leek, well rinsed and chopped
- 1 carrot, parsnip, or turnip, chopped
- 1 celery rib, chopped
- (½ cup chopped fennel)
- (4 ounces fresh mushrooms, chopped, or 1 ounce dried mushrooms)
Do not let the vegetables brown. Add:
- 5 cups water
Bring to a boil, then reduce the heat and simmer gently, partially covered, for 40 minutes. Strain and let cool uncovered, then refrigerate covered. Season to taste with:
- Salt and black pepper
- (1 tablespoon soy sauce)
Store refrigerated for up to 4 days or freeze for up to 6 months.