Vegetable Broth
Vegetable Broth
This easy peasy broth is a delicious addition to your kitchen. It freezes beautifully and is the perfect way to clean out your vegetable drawer.
Ingredients
- 1 large Onion
- 2 large carrots
- 1/2 pound mushrooms
- 2 large ribs celery
- 4 cloves garlic
- 1 tablespoon dried basil
- 1/2 cup white wine
- 1 14oz can diced tomatoes
- 3-41 quarts water
- 6 leaves lettuce
- 1 teaspoon ground black pepper
Instructions
- Wash and cut the onion, carrots, celery (I forgot the celery this go around, but usually add it) and mushrooms into large chunks
- Peel and smash the garlic cloves
- Heat your Instant Pot on the Sauté feature (or heat a large soup pot on the stove) and add the olive oil
- Add the chopped onions, carrots, celery and mushrooms and cook until brown - about 5 minutes, then add the garlic cloves, basil and pepper and cook for another 30 seconds
- Add the white wine - and, have a sip or two just to be sure it's good!
- Scrape up any browned bits from the bottom of the pan
- Add the tomatoes and give a stir
- Add the water and lettuce leaves
- Set the Instant Pot to manual and 60 minutes (or heat the broth to a boil, reduce heat and simmer for 90 minutes). Let the Instant Pot release pressure naturally and/or let the broth cool a bit on the stove
- Strain the broth through a Chinois (fancy name for a fine, mesh strainer) or through cheese cloth into a large pot or bowl
- Let the broth cool - add salt here if you like, I usually don't salt my broth, but many people do
- Store in quart containers and use in soups, stews, beans, rice and stir fries. Freeze for up to 6 months
Notes
This recipe is adapted from a Splendid Table recipe