Umami Vegetable Broth

Preparation

Crafted from a blend of vegetables and umami-rich ingredients, our go-to vegetable broth highlights the depth and richness achievable from plant-based ingredients alone. This versatile recipe is perfect as a base for soups, stews, and risottos, or enjoyed on its own as a comforting, nourishing elixir. Use it in vegetarian dishes or as a substitute for chicken or beef broth in your favorite recipes to enrich them with an essential foundation of flavor.

1. Heat a HexClad 12QT Hybrid Stockpot over high and add oil, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables are starting to turn tender and golden in places, about 8 minutes
2. Add the remaining ingredients plus 2 tablespoons salt to the stockpot and fill with water, until the stockpot is roughly three quarters of the way full (about 28 cups of water).
3. Cover and bring to a boil over high heat, then immediately reduce heat to medium-low and simmer, partially covered until full flavored, about 40 minutes.
4. Allow to cool slightly. Strain through a fine mesh sieve set over a large heatproof bowl; discard the solids. Season the stock to taste with salt and pepper and use as desired.