I have never had a broth this good. It is so packed with flavour and nutrition I could straight up have it on its own. Make my Homemade Vegetable Broth for your next soup base!
Wash and rough chop the celery, carrots, leek greens, and green onion tops.
Cut the cremini mushrooms and unpeeled onions in quarters. If the out layer of the onions are dirty you can take it off but if you leave the skin on then the stock will take on a beautiful brown colour.
Peel and crush the garlic.
Add everything into the pot and cover with water and bring to a boil.
Reduce heat to simmer while partially covered for 2 hours. Keep an eye on your bubbling pot. If the simmer turns to a full boil, adjust down. If the pot stops simmering, increase the heat.
Allow the stock to cool before straining out all soggy vegetables. I usually use a slotted spoon to take out most of the veggies and then I pour the liquid through a cheesecloth. The soggy veggies are perfect for a compost heap and the stock is perfect for all sorts of recipes!