This recipe is also inspired by Fay Levy written in one of her cookbooks that I own. Like most homemade broths and stocks, this vegetable broth tastes a lot better and is a lot healthier than the store bought container broths. You have the advantage of controlling the sodium amount. You can set aside the vegetables for later use. I normally add them to soups , casseroles, and rice. You can use squash,sweet potato, or string beans to add a little sweet flavor to the broth. I’m more partial to using fresh herbs but you can run with it in any direction you like 🙂
You will need:
- 2 large onions peeled and quartered
- 3 large carrots quartered
- 2 large celery stalks chopped
- 1/2 cup green parts of leek washed and chopped
- 2 cloves of garlic peeled and minced
- 1 Bay leaf
- 3 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 3 large shiitake mushrooms or a container of fresh mushrooms washed well.
Place all the ingredients in a large soup pot. Fill pot up with water till all the vegetables are covered. Bring broth to a boil on high heat. Lower the stove to medium low and allow broth to simmer for an hour. Discard vegetables and herbs. If not using broth immediately, store in a sealed container and refrigerate it up till 3 days or freeze it.
Yields about 2 quarts