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Rich Vegetable Broth
2 onions, coarsley chopped
8 cloves garlic, coarsley chopped
5 carrots, sliced thickly
3 stalks celery, sliced thickly
8 brown mushrooms, sliced thickly
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon cayenne
10 cups water
1 leek, green top only, washed thoroughly and sliced
1 turnip, sliced
thick peel of 1 large potato
4 branches flat-leaf parsley
12 branches cilantro
1 bay leaf
1 teaspoon black peppercorns
Heat olive in pot and add onions, garlic, carrots, celery, mushrooms,
salt and cayenne. Stiry frequently over medium heat for 10 to 15
minutes or until well browned. Add water.
Add leek, turnip, potato peel, parsley, cilantro, bay and peppercorns
to broth. Bring back to a boil, then lower and let simmer for 45
minutes to an hour or until vegetables are very soft and the broth
dark brown.
Strain through a colander, then through a fine sieve. Correct
seasonings.
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Stock 03