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Easy Vegetable Broth

Total time 4 hrs
Yield Makes about 2 qts.
Vegetable broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.

Ingredients

  • 1 large onion, roughly chopped
  • 3 medium carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 large leeks, white and light green parts only, roughly chopped, rinsed well
  • 8 ounces mushrooms
  • 1 bunch parsley

Nutrition Information

  • calories 14
  • caloriesfromfat 5 %
  • protein 0.6 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • sodium 19 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.

  2. Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.

  3. Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.

Cook's Notes

Nutritional analysis is per cup.