Homemade Vegetable Broth

Store-bought vegetable broth tends to be watery, sweet and lacking freshness. This homemade version has savoriness and depth of flavor, as well as body. In addition to the aromatics that are foundational, we coax umami out of cremini mushrooms and tomato paste by sautéing them until well-browned. We also add Yukon Gold potatoes, which soften and break down, lending the broth earthy flavor, richness and substance. A narrowish stockpot with about an 8-quart capacity is ideal, as liquid will not evaporate as quickly as it would in a Dutch oven. If a Dutch oven is the only option, partially cover the pot during simmering to prevent over-reduction.