Vegetable and Herb Broth

Name: Vegetable and Herb Broth
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 cups, 4 serving(s)
Ingredients: 8 cups water; 2 medium leeks, cleaned, trimmed, and cut into chunks; 2 celery ribs; 2 medium carrots, peeled and cut into chunks; 8 ounces mushrooms, sliced (2 cups); 6 garlic cloves, sliced (may sub minced); 8 sprigs fresh thyme; 2 sprigs fresh parsley; 1 bay leaf; 1/2 teaspoon black peppercorns; 1/4 teaspoon salt

Submitted by januarybride

"An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods."

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photo by French Tart

Ready In:: 1hr 45mins
Ingredients:: 11
Yields:: 4 cups
Serves:: 4

ingredients

8 cups water
2 medium leeks, cleaned, trimmed, and cut into chunks
2 celery ribs
2 medium carrots, peeled and cut into chunks
8 ounces mushrooms, sliced (2 cups)
6 garlic cloves, sliced (may sub minced)
8 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
¹⁄₂ teaspoon black peppercorns
¹⁄₄ teaspoon salt

directions

Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.

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Reviews

Oh how easy to make and how tasty to eat! I used all of the suggested herbs, straight from my garden, and also popped a bit of red pepper that I had lying around in to the broth too. We ate this with French bread and I popped the rest into the freezer for later. Made for the Veggie recipe swap in the Vegetarian forum and VERY much enjoyed thanks JB! FT:-)

French Tart