Vegetable Broth

Making Vegetable Broth

 In a large stock pot:

• Sauté 2 diced onions in olive oil

While the onions are cooking soak ¼ cup of dried porcini mushrooms in 2 cups boiling water for 20 min.  Mince the mushrooms once they’re soaked and strain the soaking liquid through a fine mesh screen to remove and grit. Set aside the mushroom liquid.

Once the onions are soft and smell sweet add:    

• Minced rehydrated porcini mushrooms
• 4-5 cloves of minced garlic
• 2 Tb. dried Italian parsley
• 2 tsp. sea salt
• 1 tsp. black pepper

After the garlic is softened, but not browned, add enough water to fill the pot ½ full.

Bring to a boil then add:  

• 2-3 cups of chopped carrots
• 2 cups of chopped celery
• 2 Tb fresh lemon juice

Turn down the heat and simmer for a least an hour.

Strain the broth, cool and freeze in quart containers. 

Stay away from strong tasting veggies like broccoli and cauliflower when making a veggie broth unless you plan to make a soup with those specific veggies.

Remember to label the  broth and include a date before storing in the freezer.

When you have stock in the freezer you’re half way to dinner!

 Use it for soups, sauces, risotto…

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When cooking your stock:

NEVER leave it unattended if you're cooking in a pot on the stove.  It can boil over and cause a hazard or boil dry.

If you use a crock pot you can cook it overnight!  Just remember to strain it through a colander  and put the stock in the fridge before you leave for the day.