Fresh Vegetable Broth

Recipe Ingredients

10 cups	2370ml	Water
1 cup	62g / 2.2oz	Onion - unpeeled, and (medium)
		Studded with
4		Whole cloves
2		Garlic cloves - unpeeled, and
		Lightly bruised
2		Celery ribs with leaves - cut large chunks
8		White mushrooms - halved
2		Carrots - unpeeled, and
		Cut into large chunks
2		Leeks - trimmed, and
		Cut into large chunks
2		Tomatoes - quartered (medium)
4		New red potatoes - halved (medium)
8		Fresh parsley sprigs
2		Fresh dill sprigs
1		Bay leaf
8		Black peppercorns
1 teaspoon	5ml	Coarse salt

Recipe Instructions

Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.

Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or purèe them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

This recipe yields 4 cups.

Per cup: 136 calories, 26g carbohydrates, 6g protein, 1g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-27-2000

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