Free Recipe Slow Cooker Vegetable Broth
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Slow Cooker Vegetable Broth Recipe
1 tb Canola oil
1 lg Onion; chopped
1 lg Carrot; diced
10 c Water
3 c Coarsely chopped green leek
-tops
1 Celery stalk; sliced
1 Turnip; diced
1 Dried mushroom
1/4 c Parsley; stems and leaves
3 Fresh thyme sprigs
1 Bay leaf
2 Whole cloves
1 ts Salt
1/4 ts Freshly ground black pepper
Slow Cooker Vegetable Broth Preparation
Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes. Place in a slow cooker with water, leek tops, celery, turnip, mushroom and seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are very soft. Strain off stock and discard vegetables. Variation: Instead of using leeks, you can use a combination of 2 or more of the following: loosely packed spinach leaves and stems, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional chopped celery and carrot to equal 3 cups vegetables. Makes about 8 cups. Slow cookers and long, slow simmering makes a good broth. A quick browning of onions and carrots intensifies this stock”s hearty flavor. >From the cookbook collection of and typos by: Brenda Adams <adamsfmle@sprintmail.com> Formatting by MC_Buster. MC posted 7/20/97 Recipe by: Sharon Claessens, The No-Tofu Vegetarian Cookbook Posted to MC-Recipe Digest V1 #681 by Badams <adamsfmle@sprintmail.com> on Jul 20, 1997
Cooking Temperature:
Recipe Serves: 1
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