DIY Vegetable Broth

This is super easy to make, doesn’t have any weird thickeners, or added oils or salt. Vegetable broth is handy for soups, sauces, and can be used to make your grains extra flavorful by using instead of water.

Step 1: Save most of your veggies scraps from all the other things you’re cooking. This is things like onion & garlic skin, potato peels, carrot ends, apple cores, squash innards, etc. Do not include peppers, beets, bitter greens, or thick inedible peels (like avocado or banana). Place your scraps in a bag in the freezer and keep adding to it as you cook.

Step 2: When you bag is full you’re ready to make broth! You’ll need a few hours so this is a good weekend project. Place all your scraps in a big stock pot and cover with water. Do not add salt or seasoning — you’ll do that as called for in each recipe when you use the broth. Bring to a boil, then reduce to low and simmer for 20-30 minutes.

Step 3: Strain your broth into a large mixing bowl. I use a large size mesh strainer and squeeze out extra liquid with the back of my ladle. Put the veggie scraps in your compost bowl. Repeat until you’ve strained all the broth — you may need several bowls depending how large they are.

Step 4: Let the broth cool until it stops steaming. Ladle into freezer safe storage containers leaving about 1 inch of space at the top. Label & freeze.

Leek, Mushroom & Wild Rice Soup

Today was cooking day at home and I’ve had a package of dried mushrooms for awhile that I’ve been trying to figure out how to use. I came up with a really great soup. It turned out quite yummy! This soup is hearty with a mild “woodsy” flavor from the mushrooms.

Ingredients:
1oz package of dried mixed mushrooms (I used Fungus Among Us organic mushroom medley)
2T olive oil
2 carrots, chopped
3 stalks of celery, chopped
1 leek, chopped
3 cloves of garlic, minced
2 quarts vegetable broth
2/3 Cup wild rice
~1/2 tsp salt or to taste

Directions:
Soak mushrooms in hot water for 30 minutes. Discard soaking liquid and rinse in cool water. Squeeze out excess water, and chop.

Heat olive oil over medium heat in a heavy bottomed stock pot. Add carrots, celery, leek, and garlic. Cook until vegetables soften (about 10 minutes), stirring occasionally.

Add vegetable broth and turn heat up to high until the broth boils. Add wild rice. Cover pot and reduce heat to low. Cook on low for an hour. Add salt and serve.