Vegetarian Umami Broth Stock
- 1 gallon broth from poaching onions*
- Outer peel from 4 large onions rinsed of dirt (it's high in quercetin and adds color)
- 1 leek, cleaned and sliced
- 2 heads garlic halved crosswise and root-end removed
- 4-6 carrots, scrubbed and sliced
- Celery leaves from inner stalks of one small head
- Small bunch parsley leaves and small stems (stems are more bitter than the leaves so go easy on them.)
- 4 medium tomatoes,halved and seed sacs removed (too many seeds can make it bitter)
- 1 small bell pepper, de-stemmed, de-seeded, de-ribbed, sliced (mine was 1/2 green, 1/2 red/yellow)
- Parmesan rind
- 1 bag frozen shiitake mushrooms (8 oz?)
- 2-3 bay leaves
- 5-6 allspice berries
- 1/4 t. roasted fennel seeds
- 1/4 t. dry thyme leaves
- 1 t. himalayan pink salt
Combine everything in a large stock pot (I use an 8-qt pot), bring to a boil then reduce heat and simmer for 1-4 hours until flavors meld. Taste it periodically and stop when you like the flavor. If you cook it too long, it can get bitter.
Strain. I use a nut milk bag because it gets all but the tiniest bit of sediment.
You can store it in the fridge or freezer but I pressure can it because I'm space-challenged.
Pressure Can in pint and/or half- pint jars for 20 minutes at 10# pressure (adjust for your altitude).
*Before canning or freezing onions, I poach them for 5 minutes. The poaching water is very flavorful so I never toss it. I either can it as is, or I use it as a base for veggie broth. I freeze sliced onions for use in fajitas, omelets, and burgers; and I can chopped onions for use in bolognese, chili, curry, meatloaf, etc... The sliced onions can be chopped after defrosting.