Vegetable Broth
1 T olive oil
2 large onions or 2 bunches of scallions, medium pieces
2 large cloves garlic, large chunks
2 medium carrots, 1 inch pieces
3 stalks celery and/or leafy tops, 1 inch pieces
2 medium potatoes, cut into 1-inch chunks
2 tsp kosher salt
Opt: bay leaf, sprig of parsley, black peppercorns
16 cups water
In large soup pot, saute onion, garlic, carrot and celery in oil until fragrant.
Add potato, salt, choice of herbs and water, bring to a boil.
Reduce to a simmer and cook 2 hours, then strain and discard solids.
Cool and refrigerate for up to 3 days, freezes well.
Makes 8 cups