LOOKING for: Veggie broth base

TeriDecember 27, 2000

What is everyone's favorite brand of veggie broth to use as a soup or stew base? I generally use Knorr cubes because they're readily available in most large supermarkets. But, to be honest, I think the flavor is only OK. Are there others that you think have knock out flavor and might be worth making a special effort to get?

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Carole

I don't buy the cubes or store bought broths. I have a very simple recipe and I make my own and then freeze it. If you have any interest in the recipe I would be more than happy to post it for you. :-)

    Bookmark   December 29, 2000 at 2:02PM
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ole

we're interested, yes, post it.

    Bookmark   December 29, 2000 at 11:50PM
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Gardener

I agree with the "home-made" is best idea, but I always keep several cans of Swanson's in the pantry. It has good flavor.

    Bookmark   January 1, 2001 at 12:39PM
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Carole

Here's the recipe that I use:

You can certainly vary the amounts of veggies to your preference, this is the version that I like best. Some people like to add bell pepper, fennel, spinach or tomatoes to make a more Mediterranean stock, but I prefer a lighter based broth using the ingredients below. Start with this recipe and add to it to make it your own! Enjoy!

In a large stockpot, to 16 cups of water, add:

1 medium turnip, chopped
3 carrots, chopped
1/2 to 1 cup onion, chopped
3 stalks celery, chopped
6-8 whole peppercorns
4-6 cloves garlic, peeled and cut in half or chopped

Add any herbs you like, these are what I use:

1 bay leaf - opt
4 small sprigs of thyme
1/2 cup fresh parsley

Bring to a boil, reduce heat and simmer, uncovered for about 1 hour. Cool stock. When cool, strain, pressing with the back of a spoon to extract as much liquid as possible from the vegetables.

Refrigerate for up to 4 days or freeze for up to 6 months. I usually freeze the broth in pint or 1 1/2 pint sized jars for easy use.

*I love this broth used in Risotto! :-)

    Bookmark   January 2, 2001 at 4:20PM
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foxglove

Try this. It really adds punch to sauces, gravies, risottos, and soups.

Here is a link that might be useful: Vegetarain Stock from Daniel Boulud Cookbook

    Bookmark   January 2, 2001 at 4:24PM
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Teri

Here's one from Laurel's Kitchen that I used for years.
Start with about 1/3 cup of split peas. Saute in a little oil along with some garlic and a bay leaf. Stop before they begin to turn color. Careful! They burn easily. Add water and whatever veggies you like. Simmer until flavorful.

My problem is that, a few years ago, I pretty much gave up "from scratch" cooking. I've paid my dues at the stove and, these days, I look for fast and easy. So I'm looking for canned, cubed, or otherwise prepared broth.

    Bookmark   January 4, 2001 at 4:01PM
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