A good base for soup 2 medium carrots, quartered 2 leeks, trimmed and chopped 1 large onion, quartered 1/4 head green cabbage, cored and chopped 4 garlic cloves 1 bunch fresh parsley 4 sprigs fresh thyme 1 cup dried porcini mushrooms 4 quarts water 1 tablespoon black peppercorns salt (optional) 1. 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.