Vegetable Broth
Difficulty: Beginner
Preparation Time: 5min
Yields: 2 Quarts
Total Time: 2hr
- 1 Tbs butter
- 2 large onions, unpeeled, 1” dice
- 6 celery stalks with leaves, 1” pieces
- 3 large carrots, unpeeled, 1” pieces
- 8oz white button mushrooms, cleaned and halved
- 1 small fennel bulb, quartered
- 1 small bunch flat leaf parsley, chopped
- 2 bay leaves
- 10-15 whole peppercorns
- 4 quarts cold water
A delicious vegetable broth recipe for soup or for sauces that you want to make for your vegetarian guests!
Procedure
FOR THE BROTH
Melt butter in a large stock pot (6-8 quarts) over medium-high heat and add remaining ingredients except for water and cook, stirring occasionally, until vegetables begin to soften (8-10 minutes). We don’t want any color on the vegetables, so lower the heat if any of the vegetables start to caramelize.
Add water, bring to a boil, reduce heat, and gently simmer until stock is reduced by half, skimming foam from the top of the broth as required. Let the broth simmer for an hour. Strain and let cool on the counter. Refrigerate as soon as the broth is cool. Can be kept in the fridge for 3-4 days and frozen for a month.
