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Vegetable Broth

 Vegetable Broth
The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
5 ServingsPrep: 45 min. Cook: 1-3/4 hours

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:

2 of 2

Vegetable Broth (continued)

Directions (continued)

  • 5-1/2 cups.
Nutritional Facts: 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.