- 2 small Carrots (about 150 grams)
- 1 piece Celery root (about 250 grams)
- 4 Parnsips (about 200 grams)
- 1 stalk Leek (about 250 grams)
- 4 Onions
- 9 ounces Button mushrooms
- 4 Tomatoes
- 1 tablespoon Canola oil
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 2 Bay leaves
- 10 black Peppercorns
- 4 Allspice berries
Peel carrots, celery root and parsnip. Halve leek lengthwise, rinse well and drain. Chop all vegetables coarsely.
Without peeling, halve onions.
Clean mushrooms and coarsely chop.
Rinse tomatoes, wipe dry, cut into quarters and coarsely chop.
Heat oil in a large pot over low heat. Add vegetables and cook until softened, stirring occasionally, 8 to 10 minutes.
Pour in 4 liters (about 4 quarts) of water; bring to a boil.
Skim foam from surface of broth as necessary.
Add rosemary, thyme, bay leaves, peppercorns and allspice berries to the pot. Cook over medium heat until flavorful, about 1 hour.
Strain vegetable broth through a fine sieve into another pot.
Simmer broth until reduced to about 1.2 liters (approximately 5 cups), 1 1/2 to 2 hours. Let cool completely. Refrigerate and use within 3 days or pour into freezer bags, seal tightly, and freeze up to 3 months.
Tip: To preserve the broth for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.