Vegetable and Herb Broth

JanuaryBride's Note:

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 4

Yield: 4.0 cups

• 8 cups water
• 2 medium leeks , cleaned, trimmed, and cut into chunks
• 2 celery ribs
• 2 medium carrots , peeled and cut into chunks
• 8 ounces mushrooms , sliced (2 cups)
• 6 garlic cloves , sliced (may sub minced)
• 8 sprigs fresh thyme
• 2 sprigs fresh parsley
• 1 bay leaf
• ½ teaspoon black peppercorns
• ¼ teaspoon salt

Directions:

1. Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
2. Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
3. Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.

Reviews

[French Tart]

Oh how easy to make and how tasty to eat! I used all of the suggested herbs, straight from my garden, and also popped a bit of red pepper that I had lying around in to the broth too. We ate this with French bread and I popped the rest into the freezer for later. Made for the Veggie recipe swap in the Vegetarian forum and VERY much enjoyed thanks JB! FT:-)