How To Make Vegetable Broth

by Mary Papoulias-Platis on

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How many times have you been in a bind and needed vegetable broth for a soup or sauce?

Here’s a simple recipe for a making a richly seasoned vegetable broth for any recipe. I used the basic vegetables in your refrigerator, carrots, celery, and an onion. Add your aromatics – a bay leaf, peppercorns, and parsley. And not necessary but a wonderful addition are dried mushrooms for that deep burst of flavor often needed in a vegetable broth. Simple and easy, done in the morning and soup in the evening! You can prepare this ahead of time and in the freezer for later in the week.

I often get the question;  why would you take the time to do this ?

  • The nutrient level of a fresh broth is much higher than that of a processed purchased product.
  • You can control the flavor profile of the broth.
  • The salt content is also controlled by you. I prefer not to salt my broths.
  • Make as much as you need, no waste.

 

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Prep all your ingredients and decide what flavors you would like in your soup. Choose spices and herbs to compliment your cuisine.

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Strain your broth and let it cool. From here you can freeze it or refrigerate it up to 3 days.

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Here’s the finished product. Clear and ready to use.

The mushrooms give it this earthy – brown color.

How To Make Vegetable Broth
 
Quick and easy vegetable broth from your basic vegetables – add it to your soups, sauces, and dishes.
Author:
Recipe type: Soup and Broths
Ingredients
  • 8 cups of cold water
  • 2 carrots, cut in half
  • 3 celery stalks, coarsely chopped
  • 1 onion, cut in half
  • ¼ of a green cabbage head, coarsely chopped
  • 1 cup fresh mushrooms or 1 cup dried
  • 6 peppercorns
  • 2 bay leaves
  • 2 sprigs thyme,washed
  • ¼ bunch parsley, washed
Instructions
  1. Add all the ingredients and cold water in a large pot.
  2. Bring to a boil over high heat.
  3. Lower the heat to medium and simmer for 1 hour, skimming often.
  4. Strain through a fine-mesh sieve or several layers of cheesecloth.
  5. Let cool and store in a container.
  6. Can be stored up to 5 days in the refrigerator, or freeze up to 3 months.
Notes
For a deeper flavor roast the vegetables in a 350 degree oven. Spread in a single layer and roast until the vegetables are wilted and browned, 10-15 minutes. Then transfer to the pot. Another method would be to saute the vegetables in the pot until they have browned, continue with the recipe. Note: Vegetables only should be browned, no the spices or herbs.

 

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