Vegetable Broth

Vegetable Broth

The distinction between broth and stock is slight — broth is salted to taste at the end of the  cooking, whereas stock remains unsalted. It is easier to cook with broth because the flavors
are more easily discerned once the salt is added. But when using broth in a recipe, x that any additional salt is added to taste.

YIELD: 3(1/2)-4 QUARTS   
two carrots
two leeks
one large onion
¼(a quarter) small head cabbage
one fennel bulb
four garlic cloves
one bunch parsley
four sprigs fresh thyme
one cup dried porcini mushrooms
Four quarts water
One cup dry white wine
One tablespoon black peppercorns Salt (optional)

I--Quarter the carrots, leeks, onion, cabbage, fennel, and garlic Combine with the parsley, thyme, and mushrooms in a large soup pot. Add the water. Cover, take to a boil, and then reduce the heat and simmer for 30 (thrity)  minutes.

II--Add the wine and peppercorns and continue to simmer, cov- ered, for 10 minutes. Strain and discard all the solids.

III--Season to taste with salt, or leave unsalted and use as a base for soups and grain dishes. Use immediately or cool, then refrigerate
It will keep for about five days in the refrigerator or four to six months in the freezer.

Share on Google Plus

About jelly bill

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.