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Vegetable Broth Recipe

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

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Vegetable Broth Recipe

Prep: 45 min. Cook: 1-3/4 hours

Yield: 5 Servings

45 105 150

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

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 4 to 6 months. Yield: 5-1/2 cups.

Nutritional Analysis: 1 cup equals 148 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 521 mg sodium, 22 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Vegetable Broth in The Taste of Home Cookbook , p57