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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods. Ingredients:
8 cups water |
2 medium leeks, cleaned, trimmed, and cut into chunks |
2 celery ribs |
2 medium carrots, peeled and cut into chunks |
8 ounces mushrooms, sliced (2 cups) |
6 garlic cloves, sliced (may sub minced) |
8 sprigs fresh thyme |
2 sprigs fresh parsley |
1 bay leaf |
1/2 teaspoon black peppercorns |
1/4 teaspoon salt |
Directions:
1. Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
2. Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
3. Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.
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