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Fresh Vegetable Broth
Nb persons: 8
Yield:
Preparation time: 20 min.
Total time: 1 hour & 20 min.
Source: DrFuhrman.com
| Ingredients: | |
| 14 cups | water |
| 2 medium | onions, chopped |
| 1 cup | finely chopped scallions |
| 4 | carrots, chopped |
| 2 stalks | celery, chopped |
| 2 cups | mushrooms, chopped |
| 2 medium | tomatoes, chopped |
| 3 cloves | garlic, peeled and halved crosswise |
| 3 | bay leaves |
| 1 cup | chopped fresh dill |
| 1/2 cup | chopped fresh parsley |
| 6 | whole black peppercorns |
| 1 teaspoon | dried oregano |
Instructions:
Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least one hour. Skim and discard any foam from surface.
Strain the broth, discard the bay leaves, but reserve the vegetables to eat as is or puree them and use to thicken soups or sauces.
Use in soup recipes instead of store bought vegetable broth. Can be frozen in small containers; will keep frozen up to 6 months.
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