This is the stock that is good to use for sautéing, etc. when cooking the Dean Ornish way. Freeze it in ice cube trays then transfer the cubes to large Ziploc Baggies and store in the freezer. You can double or triple the recipe and usually chop the veggies pretty small and make the broth in my pasta pot with the removable insert, making the straining of the broth extra-easy. Sometimes you can just wash the carrots and rinse the onions, leaving the peels on for a darker broth. Shallots can be used in place of leeks and sometimes just use onions if that’s all you have.
2 large carrots, peeled, ends removed, diced
2 onions, diced
2 cups sliced mushrooms
4 ribs celery, diced
1 leek, white and pale green parts only, diced
2 large garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
6 whole cloves
2 teaspoons whole coriander seed
Combine all ingredients in a large pot. Add water to cover, about 6 cups. Bring to a simmer over moderate heat. Simmer, uncovered, 20 minutes. Strain through a sieve.
(If you cut the veggies into small pieces-1/2 inch or smaller-they will release their flavor to the water in 20 minutes. If you cut them larger, you will need to cook the broth longer to extract all their flavor.)
(You can freeze it for up to 3 months. Try experimenting with the recipe by substituting one veggie for another or one herb for another. Some nice additions: chopped tomatoes, summer or winter squash, corn cobs (with or without the corn), fennel, parsley or basil. Avoid strong-flavored members of the cabbage family, such as cabbage, broccoli and cauliflower. And stay away from potatoes; they absorb the other flavors.)