Recipe: Homemade Vegetable Broth
Servings: 12 cups
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- 1 tablespoon olive oil
- 1 1/2 cups fresh mushrooms finely chopped (about 4 ounces) (optional but please see notes)
- 1 1/2 cups onion finely diced (about 1 large)
- 1- 1 1/2 cups carrots finely diced (about 2 medium carrots)
- 1 1/2 - 2 cups green onions chopped (about one medium bunch, green tops included)
- 1 cup celery finely diced (include some leaves if possible)
- 7-9 cloves garlic minced
- 3 tablespoons fresh parsley chopped (dried parsley works too)
- 1 teaspoon dried thyme leaves or about 6 sprigs of fresh
- 2 bay leaves
- 1 teaspoon salt
- 8 cups water
Heat oil over medium heat in a 6-quart pan.
Add all the vegetables, garlic, parsley, thyme, and bay leaves.
Cook over medium heat for 8-12 minutes, stirring frequently until the vegetables are soft and starting to brown.
Add the salt and water. Warm the broth to a gentle simmer over low heat, and cook uncovered for about 30 minutes.
Strain through a cheesecloth lined colander, and discard vegetables.
We recommend using organic ingredients when possible.
Mushrooms add a tremendous amount of savory, umami flavor to broth. While they're definitely optional, I think they make a much heartier, richer-tasting broth. This is especially important if the broth is going to play a more important role in flavoring the final dish.