So much better than store bought! Homemade vegetable broth with carrots, onions, celery, parsley, herbs and mushrooms.
Homemade broth almost always tastes better than packaged or canned, and that’s never truer than vegetable broth!
In the case of chicken or beef broth, the broth is made by boiling bones in water over low heat for several hours. Vegetable broth does not require bones to be cooked, so the richness of the broth depends on the variety of vegetables used.
How to make vegetable broth
Our vegetable broth starts with a classic base of chopped onion, carrot, celery and fennel. You can also add parsnips, leeks or corn on the cob depending on the season and availability.
We brown the vegetables in some olive oil; You can also roast them in the oven for an even more intense flavor. It helps to brown the veggies first so the broth is infused with some flavors from the caramelization.
To achieve “umami,” that savory element that makes everything else taste better, we add rehydrated dried mushrooms and some tomato paste.
Then we add water and garlic, bay leaves, rosemary, thyme, parsley and peppercorns.
How long to cook vegetable broth
Unlike chicken or beef broth, which takes time to extract all of the goodness from the bones, simmer with vegetable broth for only an hour to an hour and a half.
Less than an hour and not enough time to extract the full essence of the vegetable. After an hour and a half, the flavors will begin to dissipate.
How to make vegetable broth
Feel free to use the onion skins, they add flavor and a nice caramel color to the broth. If parsnips are available, you can substitute chopped parsnips for some of the carrots for more flavor.
ingredients
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1 ounce dried mushrooms*
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4 tablespoons extra virgin olive oil
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4 cups chopped onion
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2 cups chopped celery
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3 cups chopped carrots
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1 cup chopped fennel bulb (optional)
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Salt
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2 large garlic cloves, crushed (may leave skins)
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1 tablespoon tomato paste
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1 tablespoon fresh rosemary
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2 teaspoons dried thyme
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1 teaspoon black peppercorns
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4 bay leaves
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1/2 cup chopped parsley
- *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice and dry-sauté in a separate pan first until lightly browned and having released some of their moisture. Then add the rest of the veggies.
method
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Rehydrate dried mushrooms
Place the dried mushrooms in a large bowl and pour 1 liter of boiling water over them. Put aside.
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Fry onions, celery, carrots, fennel
Heat the olive oil in a large stockpot over high heat. Add the chopped onions, celery, carrots, and fennel (if using) and stir to coat. Sprinkle with salt. Simmer over high heat for several minutes, stirring only occasionally.
Since there are so many veggies and they have a high moisture content, it may take more heat and longer to brown than you would expect. Cook until the vegetables begin to brown.
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Add garlic and tomato paste
Add the garlic and tomato paste and stir. Cook, stirring frequently, for 2-3 minutes or until the tomato paste begins to turn a rusty color.
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Add the mushrooms and their soaking water, the rosemary, thyme, onion skins (if using), peppercorns, bay leaves, parsley and another 4 liters of water
Bring to a simmer, then reduce heat until just a gentle simmer. The surface of the broth should just be bubbling. Cook for 1 1/2 hours.
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Strain the broth
Using a slotted spoon or slotted spoon, remove any large chunks of vegetables and mushrooms. Discard or compost.
Place a large bowl or saucepan with a strainer over it. Line the strainer with a paper towel or coffee filter and pour the broth through.
When you’re about halfway through the broth, stop, strain what’s in the strainer, and change the paper towel; the old one will be crammed with rubble. Filter the rest of the stock.
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Pour into glasses and chill or freeze
Pour into jars to store and refrigerate or freeze for up to a week. When freezing in jars, leave at least an inch and a half of headroom to allow the broth to expand without breaking the glass of the jar.
Links:
Roasted Vegetable Broth – by The Kitchn
Homemade Bouillon – from 101 cookbooks
