Vegetable Broth Recipe
Ingredients
| 2 tablespoons acceptable margarine | ||
| Water | 2 Tablespoon | |
| 2 medium onions, coarsely chopped | ||
| 2 large leeks, white and green parts, coarsely chopped | ||
| 2 carrots, scrubbed and coarsely chopped | ||
| 3 stalks celery, including yellow leaves, coarsely chopped | ||
| Parsley sprigs | 3 Large | |
| 3 or 4 sprigs fresh thyme | ||
| Bay Leaf | 1 | |
| Peppercorns | 12 | |
| Water | 10 Cup (16 tbs) | |
Directions
In a heavy stockpot over medium-high heat, melt margarine.
Add 2 tablespoons water, onions and leeks.
Saute 4 to 5 minutes.
Add remaining ingredients in order listed.
Cover with 9 to 10 cups of water.
Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.
Strain broth and discard solids.
Cool to room temperature.
Pour into containers, cover and refrigerate or freeze.
Remove congealed fat from the surface, if necessary, and discard.
When defrosted, boil again before using.
Simmer until reduced by half.
Use when recipe calls for canned bouillon.
Add 2 tablespoons water, onions and leeks.
Saute 4 to 5 minutes.
Add remaining ingredients in order listed.
Cover with 9 to 10 cups of water.
Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.
Strain broth and discard solids.
Cool to room temperature.
Pour into containers, cover and refrigerate or freeze.
Remove congealed fat from the surface, if necessary, and discard.
When defrosted, boil again before using.
Simmer until reduced by half.
Use when recipe calls for canned bouillon.
Chef
