2 tablespoons olive oil
2½ cups onions, chopped (about 2 medium onions)
2 cups carrots, peeled and chopped (about 4 medium carrots)
2 cups celery stalks, sliced (about 4 medium stalks)
4 cloves of garlic, peeled
8 cups water
¼ cup fresh Italian parsley
1 teaspoon black peppercorns
½ teaspoon dried thyme
2 bay leaves
- 1. In a large saucepan, heat oil over medium heat. Add onions, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally.
- 2. Add water, parsley, peppercorns, thyme, and bay leaves. Increase heat to high. When it just comes to a boil, stir and reduce heat to medium-low. Simmer, uncovered, for about an hour.
- 3. Place a fine mesh strainer over a large pot. Carefully pour contents into the strainer. Reserve broth and discard solids. If freezing, allow broth to cool completely before transferring to freezer safe storage containers.
Recipe contributed by Chef Joel Schaefer