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.nSo, I made this as 'meaty' as possible using mushrooms and I have to say it came out beautiful.
Ingredients
- 2 1/2 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
- 1/2 bunch parsley
- 5 stems basil
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 whole clove
- 2 teaspoons kosher salt
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 42cal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 318mg | Sugar: 3g | Fiber: 2g | Calcium: 24mg | Iron: 1mg