Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don’t waste them!
Time 1h10m Number Of Ingredients 11 Steps:
Gather the ingredients. Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil. Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid. Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.
Time 5m Yield 1/4 cup Number Of Ingredients 11 Steps:
Combine all ingredients and mix well. Mix again before using.
Time 10m Yield 1 cup, 40 serving(s) Number Of Ingredients 14 Steps:
Store in tightly covered airtight container (a clean, used bouillon jar works very well). Stir or shake before each use. To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water. For seasoning: just sprinkle a bit on to vegetables while cooking.
Time 2h30m Yield 5-1/2 cups. Number Of Ingredients 13 Steps:
Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.
Time 3h Yield Two and a half quarts Number Of Ingredients 12 Steps:
Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
