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Cheater’s Homemade Broth

Thursday, February 11, 2010

Makes about 4 cups; doubles and triples easily

5 minutes prep time; 30 minutes stove time

The broth keeps for 4 days refrigerated and 6 months frozen

  • 1/2 cup dry white wine
  • 2 large garlic cloves, crushed (leave unpeeled if organic)
  • 2 whole cloves
  • 1 canned tomato
  • 1 bay leaf, broken
  • 1/2 teaspoon dried basil, crumbled
  • Three 14-ounce cans vegetable broth
  • 1 medium to large onion, coarse chopped (if organic, trim away root but leave skin)
  • 1/2 large celery stalk with leaves, coarse chopped
  • 1/2 medium carrot, coarse chopped (leave unpeeled if organic)
  1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
  2. Strain the broth into a bowl or a storage container. Use it right away, refrigerate it, or freeze it.

From Lynne Rosetto Casper, The Splendid Table

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