Fresh Vegetable Broth
Fresh vegetable broth.When a vegetable soup or stew calls for vegetable broth,it should be an intensely flavored alternative to chicken and beef broth.For nutrition value,flavor,and color,I’ve added all the vegetables unpeeled to the pot and slowly simmered the broth,uncovered,over low heat.
- medium onion(peels left on,studded with 4 whole cloves)
- 2 cloves garlic(peels left on and lightly bruised)
- 2 ribs celery with leaves,cut into large chunks
- 2 carrots(peels left on and cut into large chunks)
- 2 leeks,trimmed and cut into large chunks
- 8 white mushrooms,halved
- 8 parsley sprigs
- 2 fresh dill sprigs
- 1 bay leaf
- 8 black peppercorns
- 1 teaspoon coarse salt
- 10 cups (2.5L) water
Rinse all the vegetables well. Place all ingredients in a large heavy pot.
Bring to a boil,reduce the heat,and simmer uncovered for 1 hour. Adjust the seasonings to taste and simmer for a further 30 min.
Strain the broth,reserving the vegetables for a puree to eat as is or to thicken stew sauces. Let the fresh vegetable broth cool to room temperature,then refrigerate covered in a storage container or freeze. Refrigerated it will keep about 4 days.This fresh vegetable broth recipe may be doubled
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