|Title:||Homemade Vegetable Broth|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 medium onions- chopped
1 c finely chopped scallions
4 carrots- chopped
2 stalks celery- chopped
2 c mushrooms- chopped
2 medium tomatoes- chopped
3 cloves garlic- peeled and halve crosswise
3 bay leaves
1 c chopped fresh dill
1/2 c chopped fresh parsley
6 whole black peppercorns
1 t dried oregano
14 cups water
|Directions:||Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least 1 hour. Skim and discard any foam from surface.
Strain the broth, discard the bay leaves, but reserve the vegetables to eat separately 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 six months.