Follow these steps for perfect results
Leeks
cleaned, trimmed and cut into chunks
Celery
cut into chunks
Carrots
peeled and cut into chunks
Mushrooms
cleaned and quartered
Garlic
crushed and peeled
Thyme
fresh
Parsley
fresh, rinsed
Bay Leaf
dried
Black Peppercorns
whole
Salt
table salt
Water
Combine 8 cups water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
Bring to a simmer over medium-high heat.
Reduce heat to low and simmer, uncovered, for 1 1/2 hours.
Strain broth through a fine sieve, pressing on solids to extract maximum flavor.
Place broth in a medium saucepan.
Bring to a simmer over medium-high heat.
Reduce heat to medium and simmer, uncovered, until reduced to 2 cups (15 to 20 minutes).
Cool and use immediately, or store for later use.
Expert advice for the best results
For a richer broth, roast the vegetables before simmering.
Add other vegetables like parsnips or turnips for a different flavor profile.
Adjust salt to taste after reducing the broth.
Everything you need to know before you start
15 minutes
Can be made 2 days in advance
Serve in a bowl and garnish with fresh parsley.
Serve as a starter.
Use as a base for soups and sauces.
Serve with crusty bread.
Complements the herbal flavors.
Discover the story behind this recipe
A staple in many cuisines, used as a base for soups and sauces.
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