Follow these steps for perfect results
carrots
quartered
leeks
trimmed and chopped
onion
quartered
green cabbage
cored and chopped
garlic cloves
fresh parsley
fresh thyme
dried porcini mushrooms
water
dry white wine
black peppercorns
salt
to taste
Combine the carrots, leeks, onion, cabbage, garlic, parsley, thyme, and porcini mushrooms in a large soup pot or saucepan.
Add the water.
Cover the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer gently for 30 minutes.
Add the white wine and black peppercorns.
Continue to simmer, covered, for an additional 10 minutes.
Strain the broth through a fine-mesh sieve into a clean pot, discarding all the solids.
Taste the broth and season with salt, if desired.
Use the vegetable broth immediately in your recipe.
Alternatively, cool the broth completely before covering and refrigerating.
The broth can be stored in the refrigerator for up to 5 days.
For longer storage, freeze the broth for 4 to 5 months.
Expert advice for the best results
For a richer flavor, roast the vegetables before simmering.
Add other vegetables such as celery, parsnips, or turnips for variety.
Use the leftover strained vegetables to make vegetable stock powder by drying and grinding them.
Everything you need to know before you start
15 minutes
Can be made ahead and stored in the fridge or freezer.
Serve warm in a bowl or cup.
Serve as a light appetizer.
Use as a base for soups and stews.
Use to deglaze pans when cooking.
Similar to that used in the broth.
Discover the story behind this recipe
A staple in many cuisines for adding flavor to dishes.
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A flavorful and versatile vegetable broth, perfect as a base for soups, stews, or sauces.
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