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Title: Slow Cooker Vegetable Broth
Categories: Soup Broth Crockpot Blank
Yield: 1 Servings
| 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 |
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
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R
McBride) on Jul 14, 1997
Recipe by: Sharon Claessens, The No-Tofu Vegetarian Cookbook
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