She Strengthens

Unlock the Secret to Rich, Savory Broth

Commercial broths can be a culinary nightmare, overpowering dishes with their cloying sweetness or acidity. But fear not, dear cooks! With this simple recipe, you’ll be on your way to creating a rich, savory broth that will elevate your soups, stews, and braises to new heights.

The Harmony of Flavors

At the heart of this recipe lies the classic mirepoix trio of celery, onion, and carrot, perfectly balanced with the earthy goodness of mushrooms and herbs. The result is a broth that’s both comforting and refined, with a depth of flavor that will leave your taste buds singing.

A Recipe for Success

This easy-to-make broth requires just 20 minutes of active cooking time, plus 2 hours of gentle simmering. And the best part? You’ll be rewarded with 2 1/2 quarts of golden, flavorful broth that’s perfect for using immediately or storing for later.

Gather Your Ingredients

• 2 tablespoons olive oil
• 5 cups coarsely chopped yellow onion (from about 2 medium)
• 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks)
• 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium)
• 3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces)
• 6 fresh Italian parsley sprigs
• 6 fresh thyme sprigs
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 14 cups water
• 1/2 teaspoon kosher salt

Let the Magic Begin

Heat the oil in a large stockpot over medium-high heat until shimmering. Add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.

Add the Aromatics

Next, add the mushrooms, parsley, thyme, peppercorns, and bay leaves, stirring to combine. Then, pour in the water and bring to a simmer. Skim and discard any foam from the surface, reducing the heat to low and simmering until the vegetables are completely soft and the stock is flavorful, about 2 hours.

The Finishing Touches

Remove the pot from the heat and strain the broth through a fine-mesh strainer set over a large heatproof bowl or saucepan, discarding the solids. Stir in the salt, and your broth is ready to use. If you’re not using it immediately, refrigerate it tightly covered for up to 3 days or freeze it in small containers for up to 1 month.

With this simple recipe, you’ll be well on your way to creating delicious, homemade broth that will elevate your cooking to new heights. So why wait? Get simmering, and taste the difference for yourself!