Step-by-Step
In a large 8- to 10-quart Dutch oven or stockpot, combine all : water, carrots, celery, onions, tomatoes, mushrooms, garlic, thyme, rosemary, salt, and pepper.
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1 hour, stirring occasionally to ensure nothing sticks.
After the first hour, uncover the pot.
Continue to simmer for 1 additional hour. This allows the broth to reduce slightly and concentrates those beautiful, deep flavors.
Remove the pot from the heat and allow the broth to cool slightly.
Set a fine-mesh sieve over a large, heatproof bowl. Carefully pour the broth mixture through the sieve to strain out all the solids.
Discard the vegetable mixture.
Transfer your finished liquid gold into storage containers.
Cover and chill in the refrigerator for up to 3 days, or freeze in portions for up to 6 months.
Keep a 'scrap bag' in your freezer for onion skins (they add amazing color!) , carrot peels, celery ends, and mushroom stems.
When the bag is full, you're ready to make broth!
Freeze your finished broth in ice cube trays or 1-cup silicone molds.
Once frozen, transfer the blocks to a freezer bag. This makes it incredibly easy to grab just the amount you need for any recipe.
