Turn your vegetables into pure gold in this umami-rich vegetable broth.

Ingredients

• 12 cups cold water
• 1 tablespoon whole black peppercorns
• 3 carrots, unpeeled and halved crosswise
• 1 yellow onion, unpeeled and halved lengthwise
• 1 small fennel bulb with stalks, bulb halved and stalks halved crosswise
• 6 ounces fresh whole shiitake mushrooms (about 10 whole mushrooms)
• 2 celery stalks, halved crosswise
• 1 large garlic head, halved crosswise
• 8 fresh parsley sprigs
• 6 thyme sprigs
• 3 fresh bay leaves
• 1 (3-ounce) parmesan cheese rind (optional)
• 2 teaspoons kosher salt (optional)

Directions

1. Place water, black peppercorns, carrots, onion, fennel, mushrooms, celery, garlic, parsley, thyme, bay leaves, and Parmesan rind (if using) in a large stockpot. Bring to a gentle boil over medium, and boil, uncovered, for 30 to 40 minutes. Reduce heat to low; simmer, uncovered, until stock is rich and fragrant, about 45 minutes.
2. Drain stock through a fine mesh strainer into a large (3 quart) heatproof container; discard solids. Add salt (if using), or leave stock unseasoned to use in recipes. Let stock cool, uncovered, at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled. Refrigerated stock will keep for about 1 week.