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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
2. When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
3. Simmer mixture, uncovered, 2 hours.
4. Pour stock through a fine sieve into a heatproof bowl.
5. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
6. Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.
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