Vegetable and Herb Broth
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.
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 3 g
- Protein Content 15 g
- Saturated Fat Content 0 g
- Sodium Content 180 mg
- Sugar Content 0 g