Always a little suspicious of artifical coloring in food, the color of vegetable broth (my brand was a brightish brown) was just a bit strange. I am not an all-organic type by any means, but I love the homestead, I-know-all-the-ingredients, old fashioned-ness of making my own broth. And it is so easy! PS: The stew pictured below is apple cider beef & barley stew. PSS: Yes, I am back with more frequent food specific posts now that all 100 recipes for the cookbook are complete!
HOMEMADE VEGETABLE BROTH
Yields 8 cups
8 cups water
3 carrots, roughly chopped
3 celery stalks, roughly chopped
2 onions, quartered
4 cloves garlic
5 bella mushrooms
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 sprigs parsley (or 2 teaspoons, dried)
3 sprigs thyme (or 2 teaspoons, dried)
1 teaspoon salt
12 peppercorns
1 bay leaf
Combine all ingredients in a large stock pot and bring to a rolling boil. Reduce heat to low and let simmer for 2 hours. Strain liquid.
- 8 cups water
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 onions, quartered
- 4 cloves garlic
- 5 bella mushrooms
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 3 sprigs parsley (or 2 teaspoons, dried)
- 3 sprigs thyme (or 2 teaspoons, dried)
- 1 teaspoon salt
- 12 peppercorns
- 1 bay leaf
- Combine all ingredients in a large stock pot and bring to a rolling boil.
- Reduce heat to low and let simmer for 2 hours.
- Strain liquid.
