I have checked the archives:) I am looking for a homemade vegtable broth for soups. I was also thinking that it would be great for using next garden's surplus etc. Does any one have a recipe or could give me directions so that I could possible freeze or can the broth? Are there certain vegtable that are better combined than others? Thank you.

-- Marie in Central WA (Mamafila@aol.com), February 21, 2002

Answers

I don't really make vegetable broth, it just happens. When I am blanching vegetables to freeze or can, I use the same water for one whole batch then freeze the water in a separate container. When I want vegetable broth, I just mix and match. If there is a lot of water, I either let it boil down a bit, or I let it set and pour the water off the top, depending on what was being blanched. Oh, three things that add great texture to vegetable soup are mashed potatoes, apples and pumpkin/squash. All three will just sort of melt into the broth, adding flavor, texture and color.

-- Sheryl in Me (radams@sacoriver.net), February 21, 2002.

I like roasting my vegetables first. Usually I quarter onions(with the skin), cut a garlic bulb in two (top from the bottom), clean carrots, halve an apple, parsnip etc. I place these in a pan and smear a can of tomato paste over them. I roast them at about 375-400 degrees until they are cooked (20-35 minutes depending).

Then I place these in a stock pot with good fresh water to cover and clean the bits from the pan with water or wine and add it to the pot. Then I simmer slowly and add parsley or other herbs as I like. Often a bay leaf and salt/pepper. If it boils you will cloud it up, I like a slow simmer. If you get any scum on the top, then skim that. This usually happens with boiling. Then strain it through cheesecloth and cool. Strain again and freeze in containers of the size you will use at one thawing. I often use pint and quart bags.

-- Anne (HealthyTouch101@wildmail.com), February 21, 2002.

We get our vegetable broth for soup by stir-frying veggies for egg rolls. We use: cabbage, onions, carrots, celery and some others sometimes. We stir fry the veggies, then drain them to use in the egg rolls and save what drains out as veggie broth for soups. We don't can this, just freeze it in 2 cup containers. Tastes great!

-- rose marie wild (wintersongfarm@yahoo.com), February 21, 2002.