Easy Soups from Scratch with Quick Breads to Match

Глава 9

Vegetable Broth

If you don’t mind a dark broth, add 8 oz [230 g] of cremini mushrooms to this mixture of vegetables for added depth

.

MAKES 12

CUPS

[2.8

L]

ACTIVE TIME 10 MINUTES

TOTAL TIME 8 TO 9 HOURS

2 medium yellow onions, coarsely chopped, with skins

2 large leeks, white and green parts, halved lengthwise, rinsed, and coarsely chopped

3 large carrots, coarsely chopped

3 large celery stalks, coarsely chopped

1 small fe

4 large garlic cloves, coarsely chopped

1 Tbsp tomato paste

8 black peppercorns

6 fresh thyme sprigs

2 bay leaves

1 Tbsp soy sauce

1.

In a 7-qt/6.5-L slow cooker, combine the onions, leeks, carrots, celery, fe

Cover with 12 cups [2.8 L] of cold water.

Cover the cooker and cook on low heat for 8 to 9 hours.

2.

Strain the broth through a fine-mesh sieve into a large bowl.

Add the soy sauce.

Refrigerate, uncovered, until the broth has cooled completely.

Store in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

STOVE-TOP VARIATION:

Combine the onions, leeks, carrots, celery, fe

Add 12 cups [2.8 L] of cold water and bring to a boil over high heat.

Reduce the heat to low, cover, and simmer gently for 1

1

/

2

hours.

Strain and add the soy sauce.

Refrigerate and store as directed above.