Vegetable And Herb Broth

Here is an all-purpose vegetable broth. When reduced until it is almost syrupy, the broth makes a lovely, light sauce for ravioli. If you want to use it as a basic broth for soup or cooking rice, skip Step 2.

Courses: Soup, Vegetarian

Recipe Ingredients

2		Leeks - cleaned, trimmed, (medium)
		And cut into chunks
2		Celery ribs - cut into chunks
2		Carrots - peeled, and (medium)
		Cut into chunks
8 oz	227g	Mushrooms - cleaned, quartered
6		Garlic cloves - crushed, peeled
8 sections		Fresh thyme
2 sections		Fresh parsley - rinsed
1		Bay leaf
1/2 teaspoon	2.5ml	Black peppercorns
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In large pot, combine 8 cups water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt; bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Strain broth through a fine sieve, pressing on solids to extract maximum flavor.

Place broth in medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, uncovered, until reduced to 2 cups, 15 to 20 minutes. (Broth can be made ahead. Cover and refrigerate for up to 2 days or freeze for up to 3 months.)

This recipe yields 2 cups.

Per Serving: 60 Cal; 15g Prot; 0g Total Fat (0 Sat. Fat); 13g Carb.; 0mg Chol; 180mg Sod.; 3g Fiber.

Source:
Vegetarian Times, May 2002

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