A rich broth, full of outstanding flavor, this makes an excellent base for soups and sauces, as well as a healthy soup by itself or with a vegetable brunoise.
Author: Epicurus.com Kitchens
Recipe type: Stocks and Foundation Sauces
- 2 leeks; cleaned * see note, cut into 1/2" pieces
- 2 yellow onions, peeled and cut into 1/2" pieces
- 9 small cloves garlic; coarsely chopped
- 2 small carrots, peeled and cut into 1/2" rounds
- 1 parsnip, peeled and cut into 1/2" rounds
- 3 small potatoes; quartered
- 2 stalks celery, cut into 1/2" slices
- 1/2 pound mushrooms; cut in half
- 2 Tablespoons oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon dried oregano
- 4 sprigs parsley
- 10 Cups cold water
- 2 teaspoons Kosher salt
- 1/2 teaspoon pepper
- 2 Tablespoons miso
- Place oil in a 6-quart stockpot over medium heat. Add leeks, onions, and garlic. Stir to coat with oil and cook about 5 minutes. Add carrots, parsnip, potatoes, celery, mushrooms, thyme, bay leaf, oregano, parsley, the water, salt, pepper, and miso. Bring to a boil, skim impurities from surface, and reduce heat to low. Cook for 30 minutes. Strain into a 3-quart bowl. Discard vegetables.
NOTES: To clean leeks, cut off root ends of leeks; remove and discard coarse outer leaves. Discard green tops. Split lengthwise, from leafy end, cutting to within 1 inch of root end. Soak in cold water for several minutes. Separate leaves under running water to rinse away any clinging grit. Broth can be stored in the refrigerator in a covered container for up to 5 days or frozen in an airtight container for up to 1 month.
Yield: 10 cups.
Yield: 10 cups.