Rich Vegetable Broth

from Vegan with a Vengeance by Isa Chandra Moskowitz

makes about 8 cups

• 1 Tbs olive oil
• 1 large onion, skin included, coarsely chopped
• 2 large carrots, coarsely chopped.  skinned if necessary
• 2 parsnips, peeled and coarsely chopped 
• 3 cloves garlic, smashed
• 2 leeks, well rinsed and coarsely chopped
• 1 c loosely packed fresh parsley
• 1 c loosely packed fresh dill
• 9 c water
• 1 tsp salt

1. Saute onions for about 5 minutes.  Transfer to soup pot.
2. Add all other ingredients and bring to a boil.  Reduce heat and simmer for 1 1/2 hrs, uncovered.
3. Let broth cool.  Strain into a large bowl through cheesecloth or a very fine mesh strainer.  Press the vegetables with a gentle but firm pressure to get all of the moisture out.
4. Keeps in fridge for few days, or in freezer for 3 months.