Vegetable Broth

12 ingredients
8 steps

Ingredients

  • 2 medium carrots, quartered
  • 2 leeks, trimmed and chopped
  • 1 large onion, quartered
  • 14 head green cabbage, cored and chopped
  • 4 garlic cloves
  • 1 bunch fresh parsley
  • 4 sprigs fresh thyme
  • 1 cup dried porcini mushrooms
  • 4 quarts water
  • 1 cup dry white wine
  • 1 tablespoon black peppercorns
  • salt (optional)

Directions

  1. 1
    Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan.
  2. 2
    Add the water.
  3. 3
    Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
  4. 4
    Add the wine and peppercorns and continue to simmer, covered, for 10 minutes.
  5. 5
    Strain into a clean pot and discard all the solids.
  6. 6
    Season to taste with salt, if using.
  7. 7
    Use immediately or cool, then cover and refrigerate.
  8. 8
    The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.

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