Make your own free website on


Home | Articles | Healthy Fruit | Drinks | Vegetables | Soup/Stews | Desserts/Sweets | Appetizers/Salads | Pasta, Rice and Breads | Meat/Chicken/Seafood | Household Tips
Vegetable Broth

A good base for soup
2 medium carrots, quartered
2 leeks, trimmed and chopped
1 large onion, quartered
1/4 head green cabbage, cored and chopped
4 garlic cloves
1 bunch fresh parsley
4 sprigs fresh thyme
1 cup dried porcini mushrooms
4 quarts water
1 tablespoon black peppercorns
salt (optional)

1. Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan. Add the water. Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
2. Add the peppercorns and continue to simmer, covered, for 10 minutes. Strain into a clean pot and discard all the solids.
3. Season to taste with salt, if using. Use immediately or cool, then cover and refrigerate. The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.

Copyright 2006-2009 Halal Eating