Vegetable and Herb Broth

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Here is an all-purpose vegetable broth. When reduced until it is almost syrupy, the broth makes a lovely, light sauce for ravioli. If you want to use it as a basic broth for soup or cooking rice, skip Step 2.

  • 2Servings


  • 2 medium leeks, cleaned, trimmed and cut into chunks
  • 2 ribs celery, cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 8 oz. mushrooms (2 cups), cleaned and quartered
  • 6 cloves garlic, crushed and peeled
  • 8 sprigs fresh thyme
  • 2 sprigs fresh parsley, rinsed
  • 1 bay leaf
  • 1/2 tsp. black peppercorns
  • 1/4 tsp. salt


In large pot, combine 8 cups water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt; bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Strain broth through a fine sieve, pressing on solids to extract maximum flavor.

Place broth in medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, uncovered, until reduced to 2 cups, 15 to 20 minutes. (Broth can be made ahead. Cover and refrigerate for up to 2 days or freeze for up to 3 months.)

Nutrition Information

  • Calories: 60
  • Carbohydrate Content: 13 g
  • Fiber Content: 3 g
  • Protein Content: 15 g
  • Sodium Content: 180 mg