1 pound baby carrots, cut in half
1 bunch celery, chopped
2 tablespoons olive oil
10 cloves garlic, smashed
5 ounces sliced button mushrooms
2 large sprig thyme
2 large sprig rosemary
½ bunch parsley
5 stems basil
2 bay leaves
1 teaspoon whole black peppercorns
1 whole clove
In a large 8 quart stock pot over medium heat add oil, onions, carrots and celery. Toss to coat with oil. Cook stirring occasionally until vegetable are start to become lightly brown. Reduce to simmer, add garlic, mushrooms, thyme, rosemary, parsley, bay, peppercorns, salt and clove. Fill stock pot to within 1” of top with water. Cover and bring to a gentle simmer, stirring occasionally. Cook for 1 hour, stirring occasionally.
Strain vegetables from broth. Reserve the broth. Either eat or dispose of vegetables. Store broth in 2-4 cup portions. Broth freezes well.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
