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.
Servings 4quarts
Ingredients
1large Onion
2large carrots
1/2poundmushrooms
2large ribscelery
4cloves garlic
1tablespoondried basil
1/2cupwhite wine
114oz candiced tomatoes
3-41quartswater
6leaveslettuce
1teaspoonground 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