Homemade Vegetable Broth

Steps

1. Cut the onion, carrots, celery, and mushrooms into 1-inch pieces (halve the mushrooms).
2. Heat olive oil in a large stock pot over medium-high heat, add all the cut vegetables along with the spinach, parsley, bay leaves, thyme, peppercorns, and salt.
3. Cook, stirring occasionally, for 8-10 minutes until the onions turn translucent.
4. Add the cold water and bring to a boil.
5. Cover with a lid, reduce heat to low-medium, and simmer for 35 minutes.
6. Turn off the heat and let the broth sit for 5 minutes.
7. Strain the broth through a fine sieve or cheesecloth into a pitcher.
8. Store in the fridge for up to 7 days, or freeze for later use.