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Homemade Vegetable Broth
Store-bought vegetable broth tends to be watery, sweet and lacking freshness. This homemade version has savoriness and depth of flavor, as well as body. In addition to the aromatics that are foundational, we coax umami out of cremini mushrooms and tomato paste by sautéing them until well-browned. We also add Yukon Gold potatoes, which soften and break down, lending the broth earthy flavor, richness and substance. A narrowish stockpot with about an 8-quart capacity is ideal, as liquid will not evaporate as quickly as it would in a Dutch oven. If a Dutch oven is the only option, partially cover the pot during simmering to prevent over-reduction.
Makes about
2 quarts
1¾ hours
35 minutes active, plus cooling
Ingredients
-
2
tablespoons extra-virgin olive oil
-
8
ounces cremini mushrooms, sliced about ¼ inch thick
Directions
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01In a large (about 8-quart) pot, heat the oil over medium-high until just shimmering. Add the mushrooms and 1 teaspoon salt; cook, stirring occasionally, until well browned, about 5 minutes. Add the tomato paste and cook, stirring, until it begins to brown and stick to the pot, about 1 minute. Add 14 cups water, scraping up any browned bits. Add the onion, carrots, celery, tomatoes, potatoes, parsley, bay, thyme and peppercorns. Bring to a boil over high, then reduce to medium-low and simmer, uncovered and stirring occasionally, for 1 hour.
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