Homemade stocks and broths are so easy—the vegetables in this broth don't even need to be peeled. Onion skins actually add color and helps to keep them clear. Make a batch and freeze in small portions to use any time for perking up rice, gravies, mashed potatoes and more.
10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
4 whole cloves
1 bay leaf
- In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze in smaller portions for up to 6 months.
Makes about 2 1/2 quarts or 10 cups.