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8 cups broth
1 cup roughly chopped onion
1 cup roughly chopped celery
1 cup roughly chopped carrot
1-2 crushed cloves of garlic
2 tablespoons vegetable oil
6-7 cups vegetable scraps and peelings
1-2 bay leaves
5-6 black peppercorns
Small bunch of thyme sprigs or a sprinkling of dried thyme
Water as needed to cover vegetables
Roughly chop about 1 cup each of celery, carrot and onion, and then saute them in a little vegetable oil in the stock pot. Add a crushed, unpeeled clove of garlic to that, and let it cook along for 5 minutes or so.
Once they've caramelized a little bit, add 6 to 7 cups total of scraps and peelings of carrots, celery, onion skins, parsley stems, green onion pieces, bay leaves, black peppercorns and a small bunch of thyme sprigs.
Add some sliced tomato tops or canned diced tomatoes and some sliced mushrooms if you like along with a little handful of fresh parsley. Then add about 8 to 10 cups of water, and bring it up to a simmer. Let that gently simmer along for 45 minutes to an hour.
At that point, place a large colander or mesh strainer into a large mixing bowl in the sink, and then carefully strain the stock through the colander. Cool that down a bit in the bowl and then transfer it to a container to cool down completely in the fridge.
Use to make vegetarian soups and/or brothy meals with pasta.
A handful of tomatoes and fresh mushrooms gives this broth more color and depth of flavor.