Guest guest Posted August 7, 2001 Report Share Posted August 7, 2001 * Exported from MasterCook * Basic Vegetable Broth - Vegan Recipe By :New Vegan Cookbook by Lorna Sass Serving Size : 0 Preparation Time :0:00 Categories : 2001/08/07 Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 3 medium onions -- diced 3 large carrots 2 large celery ribs 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 10 cups water 3 large cloves garlic -- crushed (peeling is not necessary) 1 bunch parsley (stems only) -- chopped 1/4 ounce (1/4 cup loosely packed) dried mushrooms you can use an inexpensive supermarket brand 1/4 cup red lentils 1/4 teaspoon dried thyme leaves 1/4 teaspoon salt 1/4 teaspoon whole black peppercorns 1. In a 6-quart (or larger) heavy-bottomed pot, heat the oil. Add the onions and begin browning them over medium-high heat as you chop and toss in the carrots and celery. Continue cooking, stirring frequently, until the onions are nicely browned, 10 to 15 minutes. Lower the heat if the vegetables begin to burn or stick. 2. Stir in the tomato paste and cook about 30 seconds. Add the wine, stir to release any browned bits sticking to the bottom of the pot, and cook over high heat until most of the wine has evaporated, a minute or two. Add the water and remaining ingredients and bring to a boil. 3. Set the lid off-center to create a 1/4-inch steam vent. Lower the heat and simmer until the broth develops a good flavor, 1 to 1 1/2 hours. Cool, then strain through a colander set over a large bowl, pressing down the vegetables to extract as much broth as possible. MAKES 6 TO 8 cups 4. Refrigerate for up to 4 days, or freeze in convenient quantities for up to 3 months. OTHER IDEAS: * Include a few leek greens and scrubbed potato peels. * Use 1/4 pound chopped fresh mushrooms (or leftover portobello stems) instead of dried mushrooms. TIP - A wide 2-quart Pyrex measuring cup with spout comes in very handy for collecting the broth as you pass it through a large colander or strainer. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 727 Calories; 22g Fat (29.3% calories from fat); 24g Protein; 98g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 936mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 12 1/2 Vegetable; 4 Fat. NOTES : " Using broth instead of water is a wise choice in recipes whose success depends upon depth of flavor. " ... " In this recipe, I speed up preparation by beginning to brown the onions as I chop and toss in the carrots and celery. Tomato paste gives the broth an earthy color, and a bit of salt draws out the vegetables' flavors. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1036 3130 2130706543 0 0 0 0 cookbook covers http://home.earthlink.net/~kitpath/MC/iAlbum.html Tested Recipes http://home.earthlink.net/!kitpath/ Quote Link to comment Share on other sites More sharing options...
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