This is an intensely flavored broth. Don’t wash the mushrooms; clean them with a brush or damp cloth to keep their intense taste intact. The skin on the onion and the other vegetables adds both color and nutrients to the broth. Tomatoes and a parsnip sweeten the broth with a rich deep flavor.
This recipe is easily doubled.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, rich, savory, umami
Type of Dishstock
- 1 onion, unpeeled
- 1 parsnip, unpeeled
- 2 cloves garlic, unpeeled, lightly crushed
- 2 ribs celery with leaves, cut into large chunks
- 2 carrots, unpeeled, cut into large chunks
- 2 leeks, trimmed, well rinsed, and cut into large chunks
- 8 white mushrooms, cut in half
- 2 tomatoes, cut in quarters
- 4 new potatoes, unpeeled, cut in half
- 4 whole cloves
- 8 sprigs fresh flat-leaf parsley, stems lightly crushed
- 2 sprigs fresh dill
- 1 bay leaf
- 8 whole black peppercorns
- 1 teaspoon coarse or kosher salt
Rinse all the vegetables well. Stud the onion with the cloves.
Place all the ingredients in a large heavy pot, add 10 cups water, and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 1 hour. Taste, adjust the seasonings, and simmer for 30 minutes more.
Strain the broth and allow it to cool to room temperature. Then refrigerate it, covered, or freeze it. Refrigerated, it will keep for up to 4 days; frozen, for up to 3 months.
2003 Sheila Lukins