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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 1 large onion, roughly chopped
- 3 medium carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 2 large leeks, white and light green parts only, roughly chopped, rinsed well
- 8 ounces mushrooms
- 1 bunch parsley
Method
- Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.
- Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.
- Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.
- Nutritional analysis is per cup.
