FRESH VEGETABLE BROTH
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.
Categories Soup/Stew Mushroom Onion Vegetable Vegetarian Celery Carrot Summer Dill Parade
Yield Makes 4 cups
Number Of Ingredients 14
Steps:
- 1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.
- 2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.
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Atuhaire Scovia Sande
[email protected]This broth is a staple in my kitchen. It's so versatile and it always adds a delicious flavor to my dishes.
Ras hu
[email protected]I love this broth! It's so flavorful and easy to make. I've used it to make a variety of dishes and it always turns out great.
Liam Warrington
[email protected]This broth is amazing! I've been using it for years and it's always a hit. It's so easy to make and it's so versatile. I use it in everything from soups and stews to rice and pasta dishes.
Clarissa Ruiz
[email protected]I made this broth last night and it was delicious! I used it to make a vegetable soup and it was the perfect addition. The broth was flavorful and rich, and it really enhanced the flavor of the soup.
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[email protected]This is the best vegetable broth I've ever had! It's so flavorful and rich, and it's perfect for using in soups, stews, and other dishes. I've also used it to make a delicious vegetarian gravy.