Vegetabel broth

It's the first virus pandemic in 100 years and I am stuck  in my 2 year old condo near Long Island's beaches in Suffolk County. I must figure out how to get food into my home instead of going out to supermarkets.  My daughter Jillian is stuck in a studio apartment near all the hospitals on the Upper East side of Manhattan. She has been finding out services that ship food. Misfit Markets sends a medium size box of fruits and vegetables, you get what you get and you don't get upset.
So I decided to make a vegetable broth with the extra veggies.

Vegetable Broth: Use what you have on hand, this is what I used and came out delicious.
4-carrots with tops
1-large onion
1/2 broccoli
1 whole garlic
1 whole bunch of celery with tops
bunch parsley or celantro
dried thyme, sage, salt, cracked pepper
bay leaf if you have
no need to peel just chop coarsely and put into Cuisinart cooker.
I've seen recipes where you put it all in the slow cooker for 24 hours but I like to use the sauté function and boil the broth for 15 minutes and then lower to low and cook for 4-6 hours.
Broth should develop a deep color and flavor.
I season it with soy sauce or /and Bragg-liquid aminos- add an extra kick with 1/4 teaspoon of mushroom powder per 8oz