A quart of this in the freezer guarantees hearty winter soups in half the time.
Skins and ends from 4-6 onions
Stalks from a bunch of parsley
Dill stalks and seed heads
Optional: Dried or fresh celery leaves
Optional: Carrot, parsnip, or beet ends
Optional: 4-6 leaves of beets, or chard
1 tablespoonful sea salt
3-4 quarts cold water
Save the ends from your vegetable preparation for a week, excluding cabbage-family plants, and you will be ready to make this tasty broth, with perhaps only the purchase of a bunch of parsley.
Combine all ingredients in a saucepan. Bring to a boil. Tightly cover, reduce heat, and simmer for 2-3 hours.
Cool. Refrigerate or freeze. Should make at least 2 quarts of broth.
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