2 medium carrots, quartered
2 leeks, trimmed and chopped
large onion, quartered
1/4 head green cabbage, cored and chopped
4 garlic cloves
1 bunch fresh parsley
1 cup dried porcini mushrooms
4 quarts water
1 tablespoon black peppercorns
Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan. Add the
water. Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
2. Add the peppercorns and continue to simmer,
covered, for 10 minutes. Strain into a clean pot and discard all the solids.
3. Season to taste with salt, if using. Use
immediately or cool, then cover and refrigerate. The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.