Herb Broth

1. Combine all ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through cheesecloth-lined sieve, reserving broth; Discard solids.

Note:Broth may be stored in the refrigerator for up to 2 days or in the freezer 6 months. Freeze in ice cube trays or cup freezer containers foreasy measuring.