Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Fresh Vegetable Broth




Source of Recipe


epicurious






Recipe Introduction


Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor.





List of Ingredients



• 10 cups water
  
• 1 medium-sized onion, unpeeled, studded with 4 whole cloves
  
• 2 cloves of garlic, unpeeled and lightly bruised
  
• 2 celery ribs with leaves, cut into large chunks
  
• 8 white mushrooms, halved
  
• 2 carrots, unpeeled and cut into large chunks
  
• 2 leeks, trimmed and cut into large chunks
  
• 2 medium-sized tomatoes, quartered
  
• 4 medium-sized new red potatoes, halved
  
• 8 fresh parsley sprigs
  
• 2 fresh dill sprigs
  
• 1 bay leaf
  
• 8 black peppercorns
  
• 1 teaspoon coarse salt
  






Instructions



1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.
   
2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or puree them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled.
   






Final Comments


Yield: 4 cups