PREP: 25 minutes COOK: 2 hours MAKES: 6 cups

Vegetable Broth

What You’ll Need

4 medium yellow onions

4 medium carrots

3 stalks celery with leaves

2 medium parsnips or carrots

2 medium potatoes

1 medium sweet potato

1 lb. fresh button mushrooms

8 cups water

1½ tsp. salt

1 tsp. dried dill weed, basil, rosemary, or marjoram, crushed

½ tsp. whole black peppercorns or ¼ tsp. ground black pepper

How to Make It

1. Do not peel vegetables unless coated with wax. Cut onions into wedges. Cut carrots, celery, parsnips, and potatoes into about 2-inch pieces.

2. Place cut-up vegetables and mushrooms in a large pot. Add the remaining four ingredients. Bring to boiling; reduce heat. Simmer, covered, 2 hours.

3. Strain broth into a large bowl through a colander lined with two layers of 100%-cotton cheesecloth. Discard vegetables and seasonings. Place broth in a container. Cover and chill up to 3 days or freeze up to 6 months. (Freezing tips, page 467.)

PER 1 CUP BROTH: 12 cal., 0 g fat, 0 mg chol., 599 mg sodium, 3 g carb., 1 g fiber, 0 g pro.

Cut vegetables evenly into 2-inch pieces. Unless they’re coated with wax, there is no need to peel. The skins give the broth rich flavor and color.