Great for using in soups or sauces.

• 1 tablespoon oil or ½ cup of vegetable broth
• 1 onion, peeled, roughly chopped
• 2 celery stalks, roughly chopped
•  2 carrots, peeled, roughly chopped
•  4-6 mushrooms, cremini or white
•  1 jalapeño, halved, seeds removed
•  1 bunch scallions, all parts, chopped
•  4 cloves garlic, peeled, smashed
•  2 tablespoons tomato paste
•  ½ teaspoon of Mexican oregano
•  ½ teaspoon of dried thyme
•  ½ cup of fresh parsley, chopped
•  1 teaspoons of salt
•  ½ teaspoons of peppercorns
•  2 quarts of water

Heat oil in large soup pot over medium- high heat. Add oil or vegetable broth then add onions, celery, carrots, mushrooms and jalapeño. Cook until onions are golden brown, about 6 minutes. Then add scallions, garlic, tomato paste and remaining ingredients with the water. Bring to boil. Reduce heat and simmer, partially covered for 1 hour. Strain out vegetables.  Set aside for later use or refrigerate or freeze for another time.