Prep 20 mins
Cook 2 hrs
This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking.
- 3 yellow onions, quartered, skin ON but ends cut off
- 3 carrots, cut in a few large pieces
- 4 celery ribs, cut in a few large pieces
- 1⁄4 lb mushroom, half any large ones
- 12 cups cold water
- 6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme, crumbled
- 2 bay leaves
- 15 sprigs fresh parsley, long
- 1 teaspoon salt
- In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
- When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
- Simmer mixture, uncovered, 2 hours.
- Pour stock through a fine sieve into a heatproof bowl.
- Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
- Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.
This is a great recipe. I didn't have peppercorns, but I would use them when I pick some up. The directions call for the use of leeks, but it isn't in the ingredients list. I had a bunch of odds and ends in the freezer that I used for this. I froze most of it and used the rest to make Chicago Style Italian Beef Sandwiches (Crock Pot Version). Made and Reviewed for VegNSwap 5. Thanks! :)
I used this as a base and added my bag of odds and ends of veggies I keep in the freezer. I like the idea of sauteeing the veggies to bring out the flavor. I used fresh thyme and parsley from the garden. Thanks mama! Made for ZWT4.