Name: Vegetable Broth
Prep time: 45 min
Cook time: 45 min
Yield: 5
Ingredients: 2 tablespoons olive oil -; 2 medium onions, cut into wedges -; 2 celery ribs, cut into 1-inch pieces -; 1 whole garlic bulb, separated into cloves and peeled -; 3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces -; 3 medium carrots, cut into 1-inch pieces -; 8 cups water -; 1/2 pound fresh mushrooms, quartered -; 1 cup packed fresh parsley sprigs -; 4 sprigs fresh thyme -; 1 teaspoon salt -; 1/2 teaspoon whole peppercorns -; 1 bay leaf -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Broth

1. 2 tablespoons olive oil -

2. 2 medium onions, cut into wedges -

3. 2 celery ribs, cut into 1-inch pieces -

4. 1 whole garlic bulb, separated into cloves and peeled -

5. 3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces -

6. 3 medium carrots, cut into 1-inch pieces -

7. 8 cups water -

8. 1/2 pound fresh mushrooms, quartered -

9. 1 cup packed fresh parsley sprigs -

10. 4 sprigs fresh thyme -

11. 1 teaspoon salt -

12. 1/2 teaspoon whole peppercorns -

13. 1 bay leaf -

How to cook deliciously - Vegetable Broth

1. Stage

Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.

2. Stage

Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.