For many of us, homemade vegetable broth may seem like a luxury. But if you’ve read my article on vegetable broths that are merely water flavored with lots of salt and highly processed ingredients, you may think twice about picking up one of the popular, national brands. While there are some pretty good real vegetable broth options out there, nothing compares to the fresh, full-bodied flavor of homemade broth. And it’s so economical since most of the time I whip up a batch using vegetable scraps or other extra vegetables I have in my fridge. But yes, it does take time, so don’t feel guilty if you buy some pre-made broth that uses real ingredients.
Now my recipe shares some pretty specific measurements, but please, take that all with a grain of salt. You can really improvise with broth a lot! Use carrot peels, celery bottoms, greens bean trimmings, or whatever. My recipe should, however, give you a general guide to proportions. Also as you’ll read in the notes, I really love to include mushrooms in my vegetable stock because I think they add a rich, hearty flavor. Mushrooms are also naturally chock full with umami, the savory flavor that MSG and other chemically produced glutamates tries to imitate. (more…)