Monday, October 1, 2012

How to Make Really Good Vegetable Broth




So what is the difference between soup stock and broth?  Stocks are made with bones.  Broths are made with meat.  In the case of vegetables, they are always called broth.
So, I made this as 'meaty' as possible using mushrooms and I have to say it came out beautiful.

I absolutely love my homemade soups, but using some homemade vegetable broth as the base really kicks it up a notch.  I really like the convenience of store bought broths and stocks (or even bouillon in a pinch). When it comes to using a chicken or beef I am usually pretty pleased with the result.  Vegetable broth though always seems to be so watery and has little to no impact on the dish. 

After falling in love with this Vegetable Soup recipe that I am sharing soon, I knew I had to show you my method for making the vegetable broth that gives my favorite soups such great flavor.  You are going to love it.  I sure do!

Dinner's Ready!
 
With love from our kitchen table to yours!  XO

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Check out this fabulous Tortellini Vegetable Soup:


Fall comfort food vegetarian style. Easy Tortellini and Vegetable Soup is so thick and delicious, you can just about eat it with a fork.

Really Good Vegetable Broth
2½ large white onions, chopped
1 pound baby carrots, cut in half
1 bunch celery, chopped
2 tablespoons olive oil
10 cloves garlic, smashed
5 ounces sliced button mushrooms
2 large sprig thyme
2 large sprig rosemary
½ bunch parsley
5 stems basil
2 bay leaves
1 teaspoon whole black peppercorns
1 whole clove
2 teaspoons kosher salt

In a large 8 quart stock pot over medium heat add oil, onions, carrots and celery.  Toss to coat with oil.  Cook stirring occasionally until vegetable are start to become lightly brown.  Reduce to simmer, add garlic, mushrooms, thyme, rosemary, parsley, bay, peppercorns, salt and clove.  Fill stock pot to within 1” of top with water.  Cover and bring to a gentle simmer, stirring occasionally.  Cook for 1 hour, stirring occasionally.

Strain vegetables from broth.  Reserve the broth.  Either eat or dispose of vegetables.  Store broth in 2-4 cup portions.  Broth freezes well.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

9 comments:

  1. I have to remember this next time I have too many vegetables in the fridge and the celery is starting to wilt. Sounds great, and it's so easy. Thanks for the reminder.

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  2. There's nothing like homemade broth/stock. I love to keep vegetable scraps in a ziplock bag in the freezer and turn them into broth! Love this rendition, can't wait to try it.

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  3. i love having stored frozen broth to use at any time I need, I have yet to do vegetable though- always beef and chicken. I need to do this next

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  4. I need to make up a big batch of this to keep on hand. All I have is a gallon of chicken stock in the freezer. The mushrooms would provide their natural flavor enhancers, good idea.

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  5. I have some chicken stock cooking in my slow cooker right now! Although I just call it bone broth because it rolls off the tongue a little easier.

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  6. Also consider those asparagus stems that are too woody to eat for an interesting flavor.

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  7. Also consider those asparagus stems that are too woody to eat for an interesting flavor.

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  8. Yum! I will try this soon, but I will blend in the veggies to make a thicker soup base xD

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  9. Yum! I will try this soon, but I will blend in the veggies to make a thicker soup base xD

    ReplyDelete

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