Homemade Vegetable Bouillon

makes one quart (4 cups)

Yes, this recipe really does need 7 ounces of salt. Remember, you’re curing the vegetables, and the salt ensures they do not go rancid. I’ve noted to use a measured teaspoon for each cup of prepared bouillon, but if you’re like me and prefer to dip in with one of your normal serving teaspoons, you will definitely need to add more water. Play around until you find the right ratio, since all silverware teaspoons are not created equal. And one last note—I have a monster Cuisinart (really, it’s 11 cups), so you may need to make this in two batches if you own a smaller food processor.

4 carrots, trimmed, scrubbed & cut into large pieces

3 celery ribs, cut into 1/2-inch pieces

1 leek, white part only, sliced

1 small onion, peeled & quartered

10 sun-dried tomato halves

1 1/2 cups cremini mushrooms (caps & stems), cleaned & quartered

2 cloves garlic

generous handful of fresh parsley, including stems

7 ounces salt

1 teaspoon black peppercorns

Add all ingredients to the bowl of a food processor and pulse until it forms a wet paste and is well combined. Store in an airtight container in the refrigerator, or separate into smaller portions to store in the freezer. To use, combine one measured teaspoon with one cup boiling water.