Ingredients:

  • 1 tbsp olive oil (14g)
  • 2 medium onions, skins on (300g)
  • 3 large carrots (200g)
  • 3 stalks celery (150g)
  • 1 head garlic, smashed (50g)
  • 4 cups vegetable scraps such as leek tops and parsley stems (500g)
  • 5 dried shiitake mushrooms (15g)
  • 1 tbsp tomato paste (15g)
  • 1 tsp black peppercorns (3g)
  • 2 bay leaves
  • 3 sprigs fresh thyme or rosemary
  • 2.5 liters cold filtered water

Instructions:

  1. Heat olive oil in an 8-quart stockpot over medium-high heat. Add onions, carrots, and celery. Sauté for 6–8 minutes until browning occurs.
  2. Stir in the tomato paste and cook for an additional minute to caramelize and deepen the color.
  3. Add the garlic, vegetable scraps, dried mushrooms, peppercorns, bay leaves, and fresh herbs to the pot.
  4. Pour in the cold filtered water. Bring to a bare simmer over medium heat.
  5. Simmer uncovered for 45–60 minutes. Avoid a rolling boil to maintain liquid clarity.
  6. Strain the broth through a fine-mesh strainer lined with cheesecloth into a large heat-proof bowl. Discard solids.