Umami Rich Vegetable Broth

Knowing exactly what is in the food I eat is a wonderful feeling. Most anything that I want to eat, I can make myself, given enough time and some planning over a lovely glass of wine. When it comes to stocks and broths, these are some of the easiest ways to keep your food “clean”.

The difference between the two in the veggie world is stock is usually unseasoned and cooked for a longer period to extract deeper flavors, while broth typically contains added seasonings like salt and fresh herbs and is cooked for a shorter time, making it more readily used as a soup base on its own. In short, stock acts as a foundation for richer dishes while broth is meant to shine as a prominent flavor in a recipe. 

Ingredients

-2 celery ribs, finely chopped (no leaves)

-2 large carrots, finely chopped

-1 leek, sliced into thin rounds (both white and green parts)

-1 onion, finely chopped

-1 medium tomato, finely chopped

-1 whole head garlic, halved crosswise

-1/2 to 1 ounce dried mushrooms

-1 small bunch fresh parsley, (both stems and leaves)

-6 sprigs fresh thyme

-2 dried bay leaves

-1 teaspoon (ish) black peppercorns

-1 tbl kosher salt

-10 to 12 cups cold water

Method

 Veggie Assortment

• Coarsely chop all of the vegetables, careful to keep the skins.

• Into a large stock pot, add the celery, carrots, leek, parsnips, onion, tomato, garlic, dried , celery (no leaves), mushrooms, parsley, thyme, bay leaves, and black peppercorns and kosher salt.

• Pour enough cold water to cover the vegetables by about 2 inches, 10 to 12 cups.

  Note: Do not use vegetables with strong, overpowering flavors like cabbage, broccoli, cauliflower, Brussels sprouts, beets, zucchini, and potato skins as they can make the stock bitter or cloudy. 

Simmer 

• Set the stockpot over medium-high heat and bring it to a simmer. Once the stock begins to bubble, reduce the heat to medium-low and let it simmer for 45 minutes.

• Adjust the heat as needed to maintain a very gentle simmer.

Strain 

• Once the broth has taken on the colors of the veggies, turn off the heat and let cool slightly.

• Line a mesh strainer with cheesecloth. Set it over a large bowl or another large pot and strain the broth through the strainer.

• Press the solids to release any additional liquid. You should have between 8 and 10 cups of stock.

Store 

Transfer the stock into jars or freezer-safe containers. Let the stock cool completely, then transfer to the fridge or freezer. The stock will keep in the refrigerator for up to 1 week, or in the freezer for up to 4 months. If freezing, leave extra room in the containers for the stock to expand.