Basic Vegetable Broth

1. 1

   In a large saucepan, heat oil over medium heat.

2. 2

   Add onion, celery, carrots, garlic, and salt and cook, covered, stirring occasionally, until slightly softened, about 5 minutes.

3. 3

   Add 8 cups water, parsley, and bay leaf.

4. 4

   Bring to a boil.

5. 5

   Reduce heat to medium-low and simmer, uncovered, for 1 hour.

6. 6

   Strain stock through a fine-mesh sieve placed over large bowl.

7. 7

   Gently press the solids with a rubber spatula or back of a large spoon to squeeze out juices.

8. 8

   Discard solids.

9. 9

   Use stock as is, or for a more concentrated flavor, boil to reduce by one quarter to one half.

No additional tips available.