- 2 carrots
- 2 ripe tomatoes
- 2 cloves of garlic
- 1 onion
- 1 leek
- fresh parsley
- 1 bay leaf
- 5 mushrooms
- Salt (to taste)
- 1.5L drinking water
Instructions
Clean and cut the mushrooms.
Peel the garlic and cut it in half. Peel the onion and cut it into quarters. Peel the carrot and cut it into large pieces. Wash the leek and cut it into 4 pieces. Wash the tomatoes and cut them into 4 parts.
In a pot, heat a tablespoon of extra virgin olive oil. Add the onion, leek and garlic. Cook the vegetables for 5 minutes, over medium-high heat, stirring constantly. Add the mushrooms, carrots and bay leaf. Continue cooking for 5 more minutes, stirring occasionally. Finally, add the quartered tomatoes, the parsley and salt/season to taste.
Cover the vegetables with water, about 1.5 liters. Cover the pot and count about 35-40 minutes of cooking from the moment it starts to boil. Once the vegetables are cooked, strain the broth and it will be ready to use in the preparation you want.
Options: store in the refrigerator or freeze in portions.
