My son, Dennis is a great cook! We learn a lot from each other. He shamed me when he discovered that I was throwing away my vegetable peelings and scraps.
Homemade vegetable broth is SO SO much tastier than anything you can purchase. I feel that it has a more neutral flavor and thus doesn’t overpower and conflict with whatever your final product is.
There’s no formal recipe but here’s the method:
Keep a freezer bag handy when cooking.
Add to it all your vegetable peelings, cut off ends of vegetables,mushroom stems, stems from herbs, wilted lettuces, the skin from an orange, a few peppercorns.
Keep the bag in the freezer and when full- voila! You have the base for a great broth.
Put the contents in a stockpot, add maybe an onion or carrot, cover with water and bring to the boil. Boil uncovered for about an hour.
Strain the soup through a fine mesh sieve and portion into containers. Cool thoroughly and freeze until ready to use.