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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegetable broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup. Ingredients:
1 large onion, roughly chopped |
3 medium carrots, peeled and roughly chopped |
3 celery stalks, roughly chopped |
2 large leeks, white and light green parts only, roughly chopped, rinsed well |
8 ounces mushrooms |
1 bunch parsley |
Directions:
1. Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.
2. Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.
3. Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.
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