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Ingredientes
- 10 c. water
- 1 med onion unpeeled, and studded with
- 4 whl cloves
- 2 x garlic cloves unpeeled, and lightly bruised
- 2 x celery ribs with leaves cut large chunks
- 8 x white mushrooms halved
- 2 x carrots unpeeled, and cut into large chunks
- 2 x leeks trimmed, and cut into large chunks
- 2 med tomatoes quartered
- 4 med new red potatoes halved
- 8 x fresh parsley sprigs
- 2 x fresh dill sprigs
- 1 x bay leaf
- 8 x black peppercorns
- 1 tsp coarse salt
Direcciones
- Place water in a large, heavy pot. Rinse all the vegetables well, then add in to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 min longer.
- Strain the broth; throw away the bay leaf but reserve the vegetables to eat as is, or possibly puree them and use to thicken soups or possibly sauces for stews. Let the broth cold to room temperature and then chill, covered, in a storage container or possibly freeze. Refrigerated, it will keep about 4 days.
- This recipe is easily doubled, and you will need more than 4 c. of broth for three of our soups.
- This recipe yields 4 c..
- Comments: Vegetable broth is rich and delicious when made correctly. The peels add in color and vitamins, and the mushrooms lend great flavor.
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3967g | |
| Calories 840 | |
| Calories from Fat 31 | 4% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2652mg | 111% |
| Potassium 5778mg | 165% |
| Total Carbs 188.12g | 50% |
| Dietary Fiber 27.9g | 93% |
| Sugars 30.58g | 20% |
| Protein 27.14g | 43% |
