Fresh Vegetable Broth

Name: Fresh Vegetable Broth
Yield: Makes 4 cups
Ingredients: 10 cups water; 1 medium-sized onion, unpeeled, studded with 4 whole cloves; 2 cloves of garlic, unpeeled and lightly bruised; 2 celery ribs with leaves, cut into large chunks; 8 white mushrooms, halved; 2 carrots, unpeeled and cut into large chunks; 2 leeks, trimmed and cut into large chunks; 2 medium-sized tomatoes, quartered; 4 medium-sized new red potatoes, halved; 8 fresh parsley sprigs; 2 fresh dill sprigs; 1 bay leaf; 8 black peppercorns; 1 teaspoon coarse salt

Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.

August 20, 2004

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Recipe notes

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