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The flavours of celery and mushrooms come through in this homemade vegetable broth. You can use it in place of chicken or beef broth as a base for soups or any other vegetarian recipe. Ingredients- 2 tablespoons olive oil
- 3 medium onions, cut in wedges
- 3 celery stalks, cut into 1-inch pieces
- 4-5 cloves garlic, peeled and left whole
- 3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
- 3 medium carrots, cut into 1-inch pieces
- 8 cups water
- 1/2 lbs. fresh mushrooms, quartered
- 1 cup packed fresh parsley sprigs
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon whole peppercorns
- 1 bay leaf
Heat oil in a stockpot over medium heat until hot. Add the onions, celery, carrots and leeks. Cook and stir for 5 minutes or until tender. Add garlic and cook for 2 minutes. Add the water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Remove from the heat. Once the broth has cooled slightly strain broth through a fine sieve or cheesecloth lined colander and discard vegetables. Refrigerate overnight. Lift solidified fat from the chilled broth surface and discard. This will produce an almost fat free, pure soup stock or a broth base for so many other uses.
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