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Nutrition Facts
Serving Size 1 (631g) Recipe makes 4 servings The following items or measurements are not included below: 8 sprigs fresh thyme 1/2 teaspoon black peppercorns
Calories 61
Calories from Fat 4		(6%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 204mg		8%
Potassium 430mg		12%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 2.7g	10%
	Sugars 4.5g
Protein 3.1g		6%
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Vegetable and Herb Broth

Recipe #379792 | 1¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Jun 30, 2009

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods.

SERVES 4 , 4 cups (change servings and units)

Ingredients

8 cups water
2 medium leeks, cleaned, trimmed, and cut into chunks
2 celery ribs
2 medium carrots, peeled and cut into chunks
8 ounces mushrooms, sliced (2 cups)
6 garlic cloves, sliced (may sub minced)
8 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 teaspoon black peppercorns
1/4 teaspoon salt

Directions

1
Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
2
Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
3
Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.