Vegetable Broth

Method

1. Toast the onions in a non-stick pan with a little olive oil.
2. Cut the vegetables into small pieces: fennel, celery, leek, etc.
3. Sauté the vegetables in the pot with a drizzle of oil until they take color.
4. Add garlic, ginger, cloves, black pepper, thyme, rosemary, bay leaf, and mushrooms.
5. Add tomato for color and pour in water to cover.
6. Bring to a boil and simmer for about 1 hour.
7. Strain the broth using a fine mesh sieve.