Easy Vegetable Broth

recipe
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.

Yield:

Makes about 2 qts.
Total time: 4 Hours

Recipe from

Sunset

Recipe Time

Total: 4 Hours

Nutritional 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

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

Preparation

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.

Note:

Nutritional analysis is per cup.

Amy Machnak,

Sunset

March 2012
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