Basic Vegetable Broth

5.0(161)

by Molly O'Neill

Soups And Stews, Appetizer

Servings

Two and a half quarts

Total time

Calories / serving

19 kcal

Ingredients (12)

serves

2 large onions, about 2 pounds, cut into quartersonion
4 large carrots, about 1 1/2 pounds, peeled and coarsely choppedcarrot
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leavescelery
2 tomatoes, halvedtomato
8 mushrooms, halvedmushroom
2 whole heads garlic, cloves separated, skin intactgarlic
1 4-inch piece ginger, coarsely choppedginger
1 bunch flat-leaf parsleyparsley
6 sprigs fresh thyme or 1 tablespoon driedthyme
1 tablespoon whole black peppercornspeppercorn
2 bay leavesbay-leaf
1/2 teaspoon saltsalt

Instructions (1 steps)

01Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

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Rich recipe — supports nutrition-aware planning.