- 6 cups of vegetables such as:
- 1 medium onion
- 1 medium potato, white or sweet
- 2 large carrots
- 3 medium celery stalks with leaves
- 1 large mushroom, halved with stem
- 6 cups water
- 1 bay leaf
- 4 sprigs of parsley
- 1 sprig fresh thyme
- Scrub well but don’t peel carrots and potatoes. Chop all veggies, place in pot, and cover with water and herbs. Water should cover the veggies by at least one inch. Adjust as necessary.
- Bring water to a boil and immediately turn down heat to simmer, covered, for 30-45 minutes. Unlike a meat broth which benefits from a long simmering time, once the vegetables have given up their flavor, there is no need to cook any longer. Strain broth through a colander and store in fridge for up to a few days or freeze to use as needed.
Per cup: 49 calories, 1g protein, 11g carbohydrate, 0g fat, 0mg cholesterol, 3g fiber, 39mg sodium
THE SEASONED COOK This basic stock can be flavored differently with chopped fresh garlic and pepper corns, or for the season with winter squash or fruit, such as an apple or pear. For a rich broth, the ratio of water to vegetables is 1 to 1. Vegetables can vary depending on what is in the refrigerator or what quantities are left from other dishes. Pieces of vegetables such as winter greens or broccoli stems and potato peels can be used, too. Just be careful not to include food that is too far gone and may not add to the desired flavor.
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