Fresh Vegetable Broth
- 10 cups water
- 1 medium onion unpeeled, and 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 medium tomatoes quartered
- 4 medium new red potatoes halved
- 8 fresh parsley sprigs
- 2 fresh dill sprigs
- 1 bay leaf
- 8 black peppercorns
- 1 teaspoon coarse salt
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.