Active Time

　　30 min

　　Total Time

　　1 hr

　　This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

Ingredients

　　8 cups water

　　3/4 cup chopped onion

　　1/2 cup chopped carrot

　　1/2 cup chopped celery

　　1/2 cup chopped zucchini

　　1/2 cup chopped cabbage

　　1/2 cup chopped turnips

　　1/2 cup chopped mushrooms

　　1 bunch fresh flat-leaf parsley

　　1/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives

　　Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

　　Cooks' note:

　　Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 3 months.