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Fortified Chicken (or Vegetable) Broth for Soups

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10 cups
Soups
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70
Prep: | Cook: | Servings: 10 cups

Ingredients

  • 1 rib celery, diced
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 3 medium portobello mushrooms, chopped
  • 3 tablespoons olive oil
  • 2 tablespoon tomato paste
  • 10 cups chicken broth or vegetable broth, low sodium
  • 10 sprigs fresh flat parsley leaves
  • 2 medium leeks, sliced crosswise
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • ½ ounce dried porcini mushrooms, rinsed

Directions

  1. Preheat oven to 450°F. In a metal bowl, drizzle oil over carrot, celery, onion, and portobellos. Add tomato paste and toss until evenly coated. Spread vegetables in evenly on a baking sheet. Roast until vegetables are well browned, about 30 minutes.
  2. In a large Dutch oven, add roasted vegetables, broth,parsley, thyme, leek greens and bay leaves. Bring to simmer over medium-high heat, cover, turn down heat and simmer for 30 minutes.
  3.  Using a fine-mesh strainer, strain stock and remove solids.  Discard solids.
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No Fail Recipes