Great for using in soups or sauces.
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.