ULTRA SATISFYING HOMEMADE VEGETABLE BROTH
This homemade vegetable broth is hearty enough to enjoy alone as soup and works perfectly as a replacement to boxed stock in your favorite recipes. Roasting is the secret for rich and hearty vegetable broth. When seasoned well, we find this veggie broth just as satisfying as bone broth. Think of the recipe below as a guide and feel free to add any vegetable scraps in your fridge or freezer. Leeks, turnips or mushroom scraps are all excellent when added to the broth. For even more richness, we add dried mushrooms — these can be purchased online and are often found in the spice aisle of larger grocery stores. They pack a punch and add a “meatiness” to the broth.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield Makes approximately 10 cups
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F. Grab a rimmed baking sheet or a 9-inch by 13-inch baking dish for roasting the vegetables.
- Peel onion and roughly chop into 1-inch chunks. Scrub carrots and celery clean and cut roughly into 1-inch chunks. Rinse tomatoes and if they are large, half or quarter them.
- Add onion, carrots, celery, tomato, and the garlic to baking sheet or pan. Toss with olive oil then roast 15 minutes. Stir vegetables and roast another 15 minutes. Stir once more, and then roast until the vegetables are nicely browned and the tomatoes are caving in, another 10 minutes or so.
- Cover dried mushrooms with about 1/2 cup of cold water and set aside for 5 minutes.
- Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the baking sheet or pan then stir it around, scraping up as much of the browned bits stuck to the bottom as you can. Pour over the vegetables in the stockpot.
- Add the parsley, thyme, bay leaves, vegetable scraps you need to use up, and the salt (if using).
- Add the partially rehydrated mushrooms then pour the water they are sitting in through a fine mesh strainer to catch any grit. Add the strained mushroom water to the pot with vegetables.
- Cover with 11 cups of water. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 45 minutes.
- Strain broth and use immediately, refrigerate up to 3 days, or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt or if you are okay with using it, a few dashes of fish sauce.
Nutrition Facts : Calories 70, ProteinContent 2 g, CarbohydrateContent 10 g, FiberContent 3 g, SugarContent 5 g, FatContent 3 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
VEGETABLE BROTH RECIPE: HOW TO MAKE IT - TASTE OF HOME
The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 30 minutes
Prep Time 45 minutes
Cook Time 01 hours 45 minutes
Yield 5-1/2 cups.
Number Of Ingredients 13
Steps:
- 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. , 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 6 months.
Nutrition Facts : Calories 148 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein.
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