Vegetable Broth Help Needed
Vegetarian vegetable broth recipes (6 to 10 quarts) are all over the web and in many of my cookbooks. I've tried several and am not pleased. The one with rutabaga, and turnips tastes really good on day one but after keeping it a few days refrigerated, or frozen and thawed, there is an underlying bitterness. Some call for both leeks and onions plus garlic which is supposed to give the layered flavor compounds likely tasted in chicken broth or beef broth but doesn't. Is there some magic combination of vegetables and seasonings that you know of that would let the broth taste good by itself? I will be using it as the base of many soups for my new diet - no meat, eggs, cheese, or bread. Thanks.