Fresh Vegetable Broth

14 ingredients
10 steps

Ingredients

  • 10 cups water
  • 1 medium-sized onion, unpeeled, studded with 4 whole cloves
  • 2 cloves of garlic, unpeeled and lightly bruised
  • 2 celery ribs with leaves, cut into large chunks
  • 8 white mushrooms, halved
  • 2 carrots, unpeeled and cut into large chunks
  • 2 leeks, trimmed and cut into large chunks
  • 2 medium-sized tomatoes, quartered
  • 4 medium-sized new red potatoes, halved
  • 8 fresh parsley sprigs
  • 2 fresh dill sprigs
  • 1 bay leaf
  • 8 black peppercorns
  • 1 teaspoon coarse salt

Directions

  1. 1
    1.
  2. 2
    Place water in a large, heavy pot.
  3. 3
    Rinse all the vegetables well, then add to pot.
  4. 4
    Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour.
  5. 5
    Adjust the seasonings to taste and simmer for 30 minutes longer.
  6. 6
    2.
  7. 7
    Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pure them and use to thicken soups or sauces for stews.
  8. 8
    Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze.
  9. 9
    Refrigerated, it will keep about 4 days.
  10. 10
    This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

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