astray recipes: Slow cooker vegetable broth

Categories: Soups; Broths; Cookbook; Slow cooker; Badams
Yield: 1 Servings

Measure	Ingredient
1 tablespoon	Canola oil
1 large	Onion; chopped
1 large	Carrot; diced
10 cups	Water
3 cups	Coarsely chopped green leek tops
1	Celery stalk; sliced
1	Turnip; diced
1	Dried mushroom
¼ cup	Parsley; stems and leaves
3	Fresh thyme sprigs
1	Bay leaf
2	Whole cloves
1 teaspoon	Salt
¼ teaspoon	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 <adamsfmle@...> 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@...> on Jul 20, 1997

slow cooker vegetable broth