Ingredients

Steps

• Heat the olive oil in a heavy-bottomed stockpot over medium heat.
• Add the diced onion, leek, carrot, and fennel and sweat for 3 minutes.
• Pour in 1.5l of cold water to cover the vegetables and increase the heat to high.
• Add garlic, peppercorns, mushrooms, celery, tomatoes, and parsley and stir.
• Bring the mixture to a boil and simmer gently for 15 minutes.
• Strain the liquid through a sieve and discard the solids.