Forge Crafted Recipes

Ingredients:

• 2 large onions, chopped
• 3 ribs celery, chopped
• 3 carrots, chopped
• A few sprigs of thyme
• A few sprigs of parsley
• 2 bay leaves
• 1 tbsp. olive oil
• 5 cloves garlic, minced
• 8 cups water
• Salt and pepper (omit to make stock instead of broth)
• 2-3 cups vegetable scraps saved in the freezer (onion skins, carrot peels, celery leaves, sage stems, shallot skins, green onion ends, mushroom stems, etc.)

Directions:

1. Put olive oil in a large pot over medium heat. Add garlic, onions, celery and carrots and cook until softened, for about 5 minutes, stirring often. 
2. Add water, frozen vegetable scraps, bay leaves, parsley and thyme.
3. Reduce heat to low and simmer, partially covered, for 45 minutes.
4. Pour the broth through a strainer into a large bowl or pot and compost solids. Once the broth is cooled, serve or save in airtight plastic containers or bags and store in freezer.