Vegetable and Herb Broth

"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."
 
Vegetable and Herb Broth created by French Tart
Ready In:
1hr 45mins
Serves:
Yields:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@januarybride
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. French Tart
    Vegetable and Herb Broth Created by French Tart
  2. French Tart
    Vegetable and Herb Broth Created by French Tart
  3. 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:-)
     
  4. januarybride
    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.
     
Advertisement

Find More Recipes