Quick and easy vegetable broth from your basic vegetables - add it to your soups, sauces, and dishes.
Course
Soup and Broths
Cuisine
California Greek
Keyword
broth, fresh, homemade, vegetable
AuthorMary Papoulias-Platis
Ingredients
8cupsof cold water
2carrots, cut in half
3celery stalks, coarsely chopped
1onion, cut in half
1/4of a green cabbage head, coarsely chopped
1cupfresh mushrooms or 1 cup dried mushrooms
6peppercorns
2bay leaves
2sprigs thyme, washed
1/4bunch parsley, washed
Instructions
Add all the ingredients and cold water in a large pot.
Bring to a boil over high heat.
Lower the heat to medium and simmer for 1 hour, skimming often.
Strain through a fine-mesh sieve or several layers of cheesecloth.
Let cool and store in a container.
Can be stored up to 5 days in the refrigerator, or freeze up to 3 months.
Recipe 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, not the spices or herbs.