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veggie broth recipe


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  #1  
January 6th, 2011, 08:00 AM
dbarney's Avatar Mega Super Mommy
Join Date: Jul 2008
Location: Utah
Posts: 4,168
I'm a little slow when it come sto cooking so I'm going to need it spelled out for me but I'm looking for a yummy homemade veggie broth that I can make. I have been saving all the ends for celery carrots etc and freezing them till I'm ready to use them. I have a few recipes that call for a broth but all the broth you buy are high is sodium and I think homemade taste better.
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  #2  
January 6th, 2011, 08:43 AM
mgm78's Avatar Zoe's mom Meredith
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Location: PA
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I have never made homemade broth! LOL.
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  #3  
January 6th, 2011, 10:29 AM
dbarney's Avatar Mega Super Mommy
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Which kind do you use?
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  #4  
January 6th, 2011, 12:19 PM
mgm78's Avatar Zoe's mom Meredith
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this brand

Superior Touch

either their veggie or they have an un-chicken or vegetarian "chicken" one.
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  #5  
January 10th, 2011, 06:30 PM
Celry's Avatar Platinum Supermommy
Join Date: Nov 2007
Location: WI
Posts: 12,946
I loosely follow this recipe. I basically use any veggies in the house. I have found that adding fennel to the veggie mix makes the best broth. I save the tops of fennel when I use the bulb in a recipe and then make veggie broth from that.

3 T olive oil
1 medium onion, quartered
2 carrots, scrubbed & chopped (not peeled)
2 garlic cloves, crushed
6-8 oz mushrooms, sliced in large slices
1 c boiling water
12 c water
2 bay leaves
1/2 t dried oregano
1/2 t dried thyme
One 14.5 oz can dized tomatoes
1 t salt (or to taste)

Preheat oven to 425
Toss veggies in a baking dish with olive oil and roast for 30-40 minutes (I do this in my soup pot, so I don't have to transfer to another dish)
Transfer to a pot. Add boiling water and scrape as much of the roasted bits from the bottom as possible. Add the rest of the liquid and other ingredients. Heat and simmer, gently, for about 1 hour. Strain.
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