Tuesday, October 17, 2006

Vegetable Broth

I use vegetable broth a lot when I cook. I almost always substitute all chicken broth for vegetable. I think it makes the flavor so much better. I have recently started making my own vegetable broth, because it's more cost effective.

2 TBS olive oil
2 medium onions, cut in wedges
2 celery ribs, cut into 1 inch pieces
15 cloves of garlic, peeled
3 medium leeks, white and light green parts only, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
8 cups water
1/2 lb. fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 tsp salt
1/2 tsp whole peppercorns
1 bay leaf

1. Heat oil in a stockpot over medium heat. Add onions, celery, and garlic. Cook and stir for 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes longer. Add the water, mushrooms, parsley, thyme, salt, peppercorns, and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour.

2. Remove from heat. Strain through a cheesecloth lined colander; discard vegetables. If using immediately, skim fat or refrigerate 8 hours overnight, them remove the fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for up to 4-6 months.

Yield: 5 cups

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