Name: Vegetable Broth, Homemade
Ingredients: 1 large onion (chopped, skin on); 3 stalks celery (including some leaves, chopped); 1 bunch Green Onions (chopped); 8 cloves garlic (minced); 8 sprigs fresh parsley; 6 sprigs fresh thyme; 2 bay leaves; 1/2 Tbsp salt; 2 quarts water

Vegetable Broth, Homemade

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SERVINGS 1

Ingredients

1 large onion chopped, skin on
3 stalks celery including some leaves, chopped
1 bunch Green Onions chopped
8 cloves garlic minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1/2 Tbsp salt
2 quarts water

Instructions

In a large stock pot or dutch oven add onion, celery, scallions, garlic, parsley, thyme, bay leaves and salt. Cover over high heat for 5-10 minutes, stirring frequently.
Add water and bring to a boil. Lower heat and simmer, covered for 1 hour.
Strain everything through a fine mesh strainer and discard vegetables.
Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.

Notes

Chef Tip: You can add a variety of vegetables. I like to keep a freezer bag in my refrigerator for discarded ends, leaves and peels of the vegetables I use throughout the week and add them to my stock. In addition to onion, celery and herbs, I also sometimes use mushrooms (or mushroom stems), eggplant, asparagus (or discarded ends), fennel (stalks and trimmed ends), bell peppers, chard (stems and leaves), etc.