Back to Vegetable Broth

Print Options


Card Sizes

Vegetable Broth Recipe

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.
TOTAL TIME: Prep: 45 min. Cook: 1-3/4 hours YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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 Facts

1 cup: 148 calories, 6g fat (1g saturated fat), 0 cholesterol, 521mg sodium, 22g carbohydrate (9g sugars, 5g fiber), 4g protein.

Reviews for Vegetable Broth

Average Rating
Loading Image