It doesn’t have to taste like saltwater!
Photo by Michael Graydon & Nikole HerriottOne or two onions, plus a few stalks of celery and a couple carrots are a great foundation—feel free to add some leek greens or a few shallots, parsnips, mushrooms, or tomatoes if you have them lying around .
Avoid using starchy vegetables like potatoes or winter squash, along with overpowering cruciferous veg like cabbage, broccoli, and Brussels sprouts. Bitter greens and beets should also be skipped. You want the flavor to be well-rounded and complex, but not overwhelming or heavy in any one flavor.Since you're using these vegetables to make broth, there's no need to spend a lot of time chopping them—or even peeling them! Just give them a good rinse and cut them into 1-inch pieces.
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