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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 5 |
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The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth. Ingredients:
2 tablespoons olive oil |
2 medium onions, cut into wedges |
2 celery ribs, cut into 1-inch pieces |
1 whole garlic bulb, separated into cloves and peeled |
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces |
3 medium carrots, cut into 1-inch pieces |
8 cups water |
1/2 pound fresh mushrooms, quartered |
1 cup packed fresh parsley sprigs |
4 sprigs fresh thyme |
1 teaspoon salt |
1/2 teaspoon whole peppercorns |
1 bay leaf |
Directions:
1. Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.
2. Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 4 to 6 months. Yield: 5-1/2 cups.
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