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How To Make Vegetable Broth

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
Author Mary Papoulias-Platis

Ingredients

  • 8 cups of cold water
  • 2 carrots, cut in half
  • 3 celery stalks, coarsely chopped
  • 1 onion, cut in half
  • 1/4 of a green cabbage head, coarsely chopped
  • 1 cup fresh mushrooms or 1 cup dried mushrooms
  • 6 peppercorns
  • 2 bay leaves
  • 2 sprigs thyme, washed
  • 1/4 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.

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.