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Vegetable Broth

Vegetable Broth

By: Rachel's Tea

Info

Info

Servings
10
Prep-Time
-
Cook-Time
-
Cal/serving
52
Ingredients
  • Olive oil 2 tbsp.
  • Medium onions cut into wedges 2
  • Celery ribs cut into 1 IN pieces 2
  • Garlic bulb (cloves $ peeled) 1
  • Medium leeks (White & green part) 1
  • Water 8 cups
  • Fresh mushrooms (quartered) 1/2 lb
  • Packed fresh parsley sprigs 1 cup
  • Sprigs fresh thyme 4
  • Sea salt 1 tsp.
  • Whole peppercorns 1/2 tsp.
  • Bay leaf 1
  • Medium carrots (cut into 1 IN pieces) 3

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For A Delicious Dinner!

Method

  1. Heat oil in a stockpot over medium heat until hot.
  2. Add onions, celery and garlic.
  3. Cook and stir for 5 minutes or until tender.
  4. Add leeks and carrots; cook and stir 5 minutes longer.
  5. Add the water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil.
  6. Reduce heat; simmer, uncovered, 1 hour.
  7. Remove from heat.
  8. Strain through a cheesecloth-lined colander; discard vegetables.
  9. If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat from surface.
  10. Broth can be covered and refrigerated for up to 3 days or frozen for up to 6 months.