Vegetable Broth Version 1 3 Recipes
VEGETABLE BROTH
The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 5-1/2 cups.
Number Of Ingredients 13
Steps:
- 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. , 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 6 months.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
VEGETABLE BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a large stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Let cool, and refrigerate for up to 4 days.
VEGETABLE BROTH
Contrary to what you might think, making a fine vegetable broth is not a matter of tossing any vegetable matter into a pot and boiling it up. The vegetables you start with need not be picture perfect, but starchy vegetables, such as potatoes, should not be part of the mix or the broth will turn out murky, and brassicas, like cabbage and broccoli, are also not good to use or the broth will not be clear tasting. Then, don't stint on the amount of vegetables for the amount of broth you would like to wind up with. One tomato and one chard leaf do not a tasty broth make. There should be enough water so that the vegetables barely float, but not any more. Cook the broth until the vegetables are very soft but not disintegrating; this helps make a clear broth. Following is a mix and method I use to make a good-size batch of vegetable broth that is rich enough to serve on its own as a bouillon or use as a base for any soup.
Yield makes about 10 cups (2 1/2 quarts)
Number Of Ingredients 13
Steps:
- In a large pot, combine all the ingredients, cover partially, and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until the vegetables are very soft and the broth is well colored, about 1 hour.
- Strain through a fine-mesh sieve and cool completely. Or, cool completely in the pot, then strain into storage containers. Refrigerate uncovered until chilled. Cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.
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