This post goes out to those of you on the East Coast who have suffered through weeks (months?) of extreme cold. My friend moved a year ago from sunny California to snowy Minnesota in January and we all thought she was crazy but she’s living her dream and experiencing adventures I can’t even dream of.
Have the temperatures raised above zero yet (I ask as I visit weather.com)? I can’t even begin to imagine living in such cold weather! I ordered a book last week and received notice that the shipping may be delayed. This is about the extent of my connection with extreme weather conditions!
I love fresh soup in the winter and this winter I started making vegetable broth every time I make soup or use vegetables. Many recipes call for broth or stock and I find it helpful to have some in the freezer.
- 3-4 quarts water
- 2 carrots, loosely chopped
- 2 celery ribs, loosely chopped
- 4 dried shiitake mushrooms (optional)
- 1 unpeeled onion, quartered or 1 unpeeled shallots, halved
- 2 unpeeled garlic cloves, smashed
- 2 thyme sprigs
- leftover vegetables from cooking; i.g. squash, Brussels sprouts, peppers, greens, green onions, leek, parsnip
- In a medium pot, combine the water, mushrooms, vegetables, and herbs. Bring to a boil.
- Reduce to a simmer and cover. Simmer for 1-2 hours.
- When cooled, remove the mushrooms and store in fridge for future use. (They are amazing in stir fries or omelettes).
- Strain the broth through a fine mesh strainer, pressing the vegetables to remove the liquid.
- Store in the freezer for one month or fridge for one week.
- If you want a thicker broth, you could puree the vegetables (except for roots, skin etc) but for me it’s easier to just discard them.
- I cover my plastic container with saran wrap before applying the lid. This seems to capture most of the ice particles.
- Consider labeling your broth with the date and any applicable notes.
- Add salt and pepper if desired, but I usually wait until preparing my soup.