My second attempt at making vegetable broth. This time I used less celeriac but more onions. If you follow my process you will get a very intense raw vegetable broth as side product.

Ingredients

• 500g onions
• 500g tomatoes
• 400g carrots
• 350g celeriac
• 300g king trumpet mushroom
• 300g salt
• 250g leek

Instructions

Wash all ingredients. Peel the onions and remove the ends of the carrots. I do like to keep the peel of the other vegetables, so I do not peel them. Blend all ingredients except the salt together.

A lot of recipes would now spread the mix onto baking trays already. I found this to be super annoying as at this point there is way too much liquid and drying would take ages. Rather use a fine strainer to reduce the liquid up front. Add 1/3 of the mass to the strainer. Do not get rid of the liquid, it is a very intense raw broth that you can use the next days!

Spread the mass in the strainer and mix it a few times for a few minutes. I found that mixing and spreading it about 5 times in 5 minutes gives a good result (letting it just sit in the strainer did not extract much water). Once it thickened in a bit, spread it onto a baking tray. Repeat the process with the other 2/3 of the mass. Once you are done, add the salt on top of the baking trays.

You can place the trays in the oven and let it dry there (75 degrees). I find this is quite a waist of energy, and I just place them outside in the sun to dry.

Either way mix them from time to time. Once dried grind them to a powder. As long as you store it in a dry environment this stuff holds up forever.

Tips

• If you add the salt after you reduced the liquid you can use it as a very intense soup for various dishes.
• If you do not reduce the liquid your paper will soak through very quickly and will rip once you lift it.