Vegetable Broth, Fresh

By LadyRev-2

A good base for soup; can be used instead of or with chicken or beef broth.

Ingredients

• 10 cups water
• 8 white mushrooms, halved
• 4 medium-sized new red
• 1 medium-sized onion, unpeeled
• 2 carrots, unpeeled and cut large chunks
• potatoes, halved, studded with 4 whole cloves
• 8 fresh parsley sprigs
• 2 cloves of garlic, unpeeled
• 2 leeks, trimmed and cut into large chunks
• 2 fresh dill sprigs
• 1 bay leaf
• 2 celery ribs with leaves
• 2 medium-sized tomatoes
• 8 black peppercorns
• 1 teaspoon coarse salt

Preparation

Step 1

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 purée 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.