Vegetable Broth

In addition to the listed ingredients, choose any three of the following:

• 1 small brown potato
• 2 to 4 small red potatoes
• 1 cup mushrooms
• 1 bell pepper, seeded
• 1 medium turnip
• 1 medium zucchini
• 1 parsnip
• 1 leek

Transfer your selections to a large pot. If using dried herbs, grab each green one you have on hand and give it a good shake into the pot. Otherwise add about 3 to 5 ounces of fresh dill, but any complementary fresh herbs on hand will do.

Add 1 tsp of miso or salt, black peppercorns, and bay leaf. Add 8 cups of cold water, or 10 cups if your selections are particularly big. Cover and bring to a boil. Reduce heat to low and simmer until the vegetables are falling apart, about 1 hour. Turn off heat and allow to cool to a warm temperature. Use tongs or a spoon to remove bay leaf and vegetables.

Grab a cheesecloth or fine strainer and strain liquid into a container. Cool to room temperature, then store in the fridge for up to three days. After three days, store in the freezer in 1-cup measurements.

Chef's Note: You can omit the miso and add salt to taste for a soy-free vegetable broth.