Vegetables cleaned, coarsely chop. Soup mix and vegetables folded into the pan, season with salt and pepper, add the herbs, Bay leaf, pour 4 liters of water, bring to a boil over high heat, then reduce heat and simmer 3 hours

Strain the hot broth through a sieve.

Of cooked weight to choose a large bone, put it on bags, jars and send in the freezer, you can add any garnish - the taste of the stew

To once again bring the broth to a boil, reduce the heat periodically to remove surface fat. Cook for 30 mins Over time, the liquid will become a thick caramel color. Pour the broth in flat molds (or ice cube trays), allow to cool slightly, then put into the refrigerator (in one part of the broth I added chopped greens, you can also add in a blender grind the dry mushrooms)

Frozen broth cut into squares, wrap in plastic wrap and freeze.