Gather vegetables such as onions, carrots, celery, garlic, leeks, mushrooms, and parsley stems
Wash and roughly chop the vegetables
Place the vegetables in a large pot
Add water to cover the vegetables
Add salt, peppercorns, bay leaves, and any desired herbs
Bring the mixture to a boil
Reduce the heat to a simmer
Simmer for 45 to 60 minutes
Strain the broth through a fine mesh sieve
Discard the solids
Cool the broth before storing
Refrigerate for up to 5 days or freeze for longer storage