I have made my own vegetable broth numerous times and after my first few attempts at making it and doing some research, I found out one of the secrets to making the stock is that when you first fry the vegetables briefly you can then add the water and it extracts the goodness from the vegetables much better. This may be a simple thing and makes sense but I still see recipes that just call for simmering without first frying the veggies.

Ingredients

• 1 onion sliced
• 2 to 3 stalks celery sliced crosswise
• 2 to 3 carrots sliced
• 1 tomato sliced
• 5 mushrooms sliced
• 2 cloves garlic sliced
• 2 to 3 tbsp olive oil
• 1 tsp salt
• 1/2 tap pepper fresh ground
• 1.5 qt water

Directions

Fry vegetables and salt in olive oil for about 10 mins. Then add water and pepper and heat almost to a boil and reduce heat and simmer for about 30 mins to 1 hour. Stain Vegetables from broth and use or freeze.
Recipe From: gastronomy.ddns.net