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.

Vegetable Broth
Recipe type: Stocks and Foundation Sauces
Serves: 10
  • 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
  1. 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.

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