Vegetable Herb Broth Recipes

VEGETABLE AND HERB BROTH

Vegetable and Herb Broth image

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.

Provided by januarybride

Categories Stocks

Time 1h45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water
2 medium leeks, cleaned, trimmed, and cut into chunks
2 celery ribs
2 medium carrots, peeled and cut into chunks
8 ounces mushrooms, sliced (2 cups)
6 garlic cloves, sliced (may sub minced)
8 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 teaspoon black peppercorns
1/4 teaspoon salt

Steps:

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.

VEGETABLE-HERB BROTH

Vegetable-Herb Broth image

Categories Soup/Stew Herb Vegetable Low Sodium Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

4 cups water
3/4 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
2 garlic cloves, peeled
1 fresh rosemary sprig
1 fresh thyme sprig
1 bay leaf
1/2 teaspoon whole black peppercorns

Steps:

Combine all ingredients in medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until liquid is reduced to 2 cups, about 30 minutes. Strain broth; discard all solids. (Broth can be prepared 1 day ahead. Cover broth tightly and refrigerate.)

HERB BROTH

Herb Broth image

Make and share this Herb Broth recipe from Food.com.

Provided by Outta Here

Categories Stocks

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 14

Ingredients

5 cups water
2 tablespoons fresh thyme leaves
2 bay leaves
2 tablespoons fresh marjoram
1 tablespoon fresh oregano
2 sprigs fresh Italian parsley
2 slices lemon zest (about 2-inches long)
1/2 lb onion, chopped
4 garlic cloves, peeled and chopped
1 small dried chili (or 1/2 teaspoon cayenne pepper)
10 black peppercorns
1 clove (whole)
1 small cinnamon stick
salt, to taste

Steps:

Place all ingredients in a saucepan. Bring to a boil, then lower heat and simmer for 10 to 15 minutes.
Strain before using.

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