Master Recipe 
This zillion-ingredient vegetable bouillon is adapted from a version offered by one of my favorite Parisian chefs, William Ledeuil of Ze Kitchen Galerie in the 6th arrondissement. The richly perfumed liquid is an ideal example of how a long, gentle simmer can draw out dense, intense flavors from vegetables, herbs, and spices. Unlike most vegetable bouillons, in which most of the ingredients are cooked whole or in chunks, here the aromatics are minced and sweated, resulting in a deeper, more complex-flavored liquid. As with all of William’s food, this one is aromatically enriched with Asian ingredients, including lemongrass, ginger, Thai basil, kaffir lime leaves, and fresh cilantro. The bouillon can stand alone as a soothing soup, or can be used as a vegetable stock when an Asian flavor would be welcome.
MAKES 3 QUARTS (3 L) BOUILLON
EQUIPMENT: A 10-quart (10 l) stockpot; a large colander lined with a double layer of dampened cheesecloth.
1 cup (250 g) white button mushrooms, rinsed, trimmed, halved lengthwise
4 medium carrots, scrubbed
1 medium onion, peeled and minced
8 large shallots, peeled and minced
1 leek, white part only, halved lengthwise, rinsed, and minced
2 celery ribs, minced
1 small fennel bulb, trimmed and minced
6 fresh lemongrass stalks, halved lengthwise
1/2 bird’s-eye chile or other small hot chile, seeded
A 1-1/2-inch (3 cm) knob of fresh ginger, peeled and minced
4 plump, fresh garlic cloves, peeled, halved lengthwise, and green germ removed if present
1 tablespoon black peppercorns, crushed
2 tablespoons extra-virgin olive oil
2 fresh Thai basil sprigs
2 fresh cilantro sprigs
6 fresh, frozen, or dried kaffir lime leaves (optional)
2 whole star anise
1 tablespoon coarse sea salt
1. In the stockpot, combine all the ingredients and toss to coat with the oil. Sweat—cook, covered, over low heat—until softened, about 5 minutes. Add 2 quarts (2 l) cold water and bring to a boil over high heat. Lower the heat to achieve a gentle simmer and cook, uncovered, for 1-1/2 hours. Remove from the heat, cover the pot with plastic wrap, and let the bouillon rest for 30 minutes to let any impurities settle to the bottom.
2. Place the large colander lined with cheesecloth over a large bowl. Ladle—do not pour, to avoid stirring up the impurities on the bottom of the pot—the liquid through the sieve to strain.
3. Transfer the bouillon to airtight containers and let cool slightly, then cover and refrigerate.
MAKE-AHEAD NOTE: Store in airtight containers in the refrigerator for up to 3 days, or in the freezer for up to 3 months.