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    You are in: Home / Recipes / Vegetable and Herb Broth Recipe
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    Vegetable and Herb Broth

    Vegetable and Herb Broth. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    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.

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    Serves: 4



    Units: US | Metric


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

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    Ratings & Reviews:

    • on November 17, 2009


      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:-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable and Herb Broth

    Serving Size: 1 (631 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.8
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 204.6 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 2.6 g
    Sugars 4.4 g
    Protein 3.1 g

    The following items or measurements are not included:

    fresh thyme

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