ezRecipe-Zee: Cooking Recipe: How to make Roasted Vegetable Broth

Roasted Vegetable Broth

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Date Added:	April 15, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Soups / Stews, Meats, Copy Cat / Restaurant

Ingredients:

1     cup           chopped onion
1     cup           quartered crimini mushrooms
1     cup           sliced carrots
1/2   cup           chopped parsnips
1/2   cup           sliced celery
4     large         garlic cloves
1     tablespoon    olive oil
                    Salt
8     cups          water
1     cup           coarsely-chopped Swiss chard
1/2   cup           thinly-sliced leek, white and pale green
                    parts only
1/4   cup           chopped fresh parsley
1     teaspoon      salt
1                   bay leaf
1     large         fresh thyme sprig
                    = (or 1/2 tspn dried thyme)

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 400 degrees. Combine first 6 ingredients in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot.
Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)
This recipe yields about 8 cups.
Comments: The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Notes:
Recipe from the article "Cooking For Health: Wholesome Vegetable Soups" by Marie Simmons

Rating: ()

Added On: April 15, 2008

* Bon App�tit, October 1998