Recipe For A Vegetable Broth
Pour the broth through a colander catching the broth in a large bowl or pot.
Recipe for a vegetable broth. Add water mushrooms parsley thyme salt peppercorns and bay leaf. Heat oil in a stockpot over medium heat until hot. When the broth is ready you only have to pour it through a strainer into a large heat proof bowl or pot and discard solids.
If the broth amount does not total 8 cups add water to even it out. Cook and stir 5 minutes. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use.
If freezing let the vegetable broth come to room temperature before putting it into the freezer. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. 8 sprigs fresh parsley.
Bring to a boil. Making vegetable broth is a great way to use up vegetable trimmings or potatoes that are about to go bad. 1 tablespoon olive oil.
2 stalks celery including some leaves. Use immediately store refrigerated for 4 to 5 days or freeze for 6 months. Chop carrots onions celery and leeks into 1 to 2 inch chunks.
Cook and stir 5 minutes or until tender. These are good choices. 1 bunch green onions chopped.