Veggie broths!

[Guest guest]

Hiya ALL!

Was at soar digging around and most chinese recipes called for chick broth

so decided to do some more hunting for a veggie broth!Here are the results

SOAR is GREAT I love!

Warm Regards

Niccii

* Exported from MasterCook *

 

VEGETABLE BROTH, " PURE & SIMPLE " (VEGAN)

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Vegetarian Soups

Prodigy Dec.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 C Tomato juice -- or V-8

2 1/2 C - Water

2/3 C Soy sauce

2 Garlic cloves -- or more mince

2 Lg Onions -- chop; or flakes

1 Tb Basil

 

Use for cooking seitan - or whatever. It can be

reduced by boiling and thickened with flour and water,

or arrowroot, and used as a gravy. From Paul Savard's

" Pure & Simple " food store, 274 Glen St., Glens Falls,

NY 12801 Formatted by Jim Kessler RBFV65A

:

 

D/L from Prodigy 12-8-94. Recipe collection

of Sue Smith. 1.80á

 

 

 

* Exported from MasterCook *

 

Title: Vegetable Broth

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Categories: Soups -- Vegetarian, Vegan

Yield: 6 cups

 

3 Qt Water

3 Lg Leeks -- washed well, ends

- removed -- diced

3 Lg Onions -- peeled, ends removed

- diced

1 C Shallots -- chopped

2 Lg Carrots -- peeled, ends

- removed -- diced

3 C Dry white wine

1 Bn Parsley stems -- washed

2 Bay leaves

2 Tb Black peppercorns

 

Place the water in a larges tock pot.

Add the leeks

onions -- shallots, carrots,

and wine.

Bring to a simmer over medium heat -- skim the

surface

and add the parsley stems -- bay leaves and

peppercorns.

Return to a gentle simmer -- partially cover and

cook

for 4 hours -- adding more water

if necessary to keep

the ingredients covered. Remove from heat

and strain

through a fine sieve -- discard solids.

Cool slightly

and refrigerate until ready to use. Broth

will keep in

refrigerator for up to 5 days of well -- or

covered

frozen for 1 month.

 

Nutritional info per serving:27 cal -- 1g pro, 6g

carb,

tr fat (3%) Exchanges: 1 veg

 

Source: Miami Herald -- 2/8/96

formatted by Lisa Crawford -- 4/22/96

@@@@@

Title: Vegetable Broth

Categories: Soups -- Vegetables

Yield: 2 quarts

 

2 Unpeeled carrots -- sliced

2 Leeks -- both white and green

- parts -- washed and sliced

1 Green from the fennel bulb

- or the bulb itself -- sliced

2 Turnips -- peeled and sliced

1 Lg Onion -- sliced

3 Unpeeled garlic cloves -- cut

- in half

1 Bn Parsley

4 Fresh thyme sprigs

- OR

1 T Dried thyme

1 Bay leaf

1 C Mushroom stems

1 Tb Black peppercorns

1 C Dry white wine

 

Combine all ingredients except

peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and

heat on high heat until

liquid comes to a boil. Turn heat down -- cover pot

and keep

broth at a

slow simmer.

 

When vegetables have simmered 30 minutes -- add

peppercorns and

white

wine and simmer for 10 minutes more.

Strain through a medium-mesh

strainer into a clean pot or

heat-resistant plastic container. Let

broth cool -- uncovered, for an

hour before putting it in the

refrigerator.

 

@@@@@

 

Title: Vegetable Broth

 

 

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* Exported from MasterCook *

 

Title: Vegetable Broth2

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Categories: Broth

Yield: 8 servings

 

10 C Water

1/2 Md Onion -- peeled and finely

- chopped

4 Carrots -- peeled and chopped

4 Celery stalks -- chooped

1 C Fresh parsley -- finely

- chopped

1/4 T Marjoram

Salt to taste

Pepper to taste

6 Oz Tomato paste (opt)

 

Place all the ingredients in a large pot

and bring to a boil. Reduce

heat -- cofer pot, and

simmer for 3 hours. Strain mixture if you

prefer

a clear broth -- if you leave

vegetables in broth, you have a simple

vegetable soup. Serve hot.

 

Per serving: 23 calories -- less than 1 grams

fat, 1 grams protein, 0.8

milligrams iron -- 5 grams

carbohydrates, 28 milligrams calcium, 1.9

1 Gram dietary fiber.

 

 

 

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