This is the recipe for broth from The How Not to Die Cookbook. It's the easiest broth I've ever made, and I like that I don't end up wasting a bunch of vegetables because they actually get blended into it. It's a great base for sambar or other thick soups.
Ingredients
1 medium onion, coarsely chopped
1 carrot, cut into 1-inch pieces
2 celery ribs, coarsely chopped
3 garlic cloves, crushed
2 dried mushrooms
1/3 cup coarsely chopped fresh parsley
1/2 tsp ground black pepper
2 tbs white miso paste
2 tsp Savory Spice Blend
Directions
1) In a large pot, heat 1 cup of water over medium heat. Add the onion, carrot, celery, and garlic and cook for 5 minutes.
2) Stir in the mushrooms, parsley, and black pepper. Add 7 cups of water and bring to a boil.
3) Reduce heat to low and simmer for 90 minutes. Let cool slightly and then add miso and savory spice blend. Transfer to a high speed blender and blend smooth.
4) Store in a container with a tight-fitting lid for up to 5 days in the refrigerator or 3 months in freezer.
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