I need a recipe to make a vegetable broth, I have enough ingredients home, but the quantities i dont know...?

Question

powder vegetable broth to add in soups.

Answer 1

Vegetable Broth

Homemade stocks are so easy -- the vegetables in this stock don't even need to be peeled. Onion skins actually add color to stocks and help keep them clear. Make a big batch of this stock on a weekend afternoon and freeze it in small portions to use any time for perking up rice, gravies, mashed potatoes and much more.

10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 leeks
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
8 peppercorns
4 whole cloves
1 bay leaf

In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze for long term storage.
Makes 8 servings

Answer 2

It really depends on how much broth you're wanting to make. A general method is making a standard mirepoix which is 25% Carrot and Celery and 50% Onion. After that it's up to you what other kind of vegetables you want to flavor. Stay away from broccoli, cabbage, lettuce and other dark greens because it will overpower your broth. You want just enough water to cover the vegetables. As for the seasoning, you'll want to use this ratio 1 gal of water : 1-2 bay leafs, 4-6 peppercorns, and some parsley. Bring it up to a boil then turn it down and simmer it for about 20 minutes or so. I hope this helps you.

Answer 3

Vegetable broth Recipe

Title: Vegetable Broth
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 covered, or
frozen for 1 month.

Nutritional info per serving
:27 cal; 1g pro, 6g carb,
tr fat (3%) Exchanges: 1 veg

Answer 4

You want to start with fresh vegetables(good in =good out). Try to keep your stock as neutral as possible. Start with onions, celery and carrots at a ratio of 2-1-1. The flavoring of your stock can be determined with the addition of other vegetables ie. cabbage, parsnips, etc...Two bay leaves, some parsley stems, pepper and some salt. This will give you a balanced broth that can be used with any vegetarian meal.

Answer 5

i might boil the onion carrots celery corn and vegetable combination gently salted, and season slightly of a selection of what you had. i might in all probability purely use slightly BBQ sauce fairly than the tomato sauce. you may upload pearl barley and chop up peas in case you want to bulk up the quantity.

Answer 6

powder...............broth.....i can give you vegetable broth recipe but it is liquid....

Answer 7

i agree with anupa's receipe yummy!!