VEGGIE-MUSHROOM BROTH

AN ARRAY OF VEGETABLES AND HERBS MAKES THIS VEGETARIAN BROTH ANYTHING BUT BLAND. USE IT AS YOU WOULD ANY COMMERCIALLY CANNED VEGETABLE BROTH.

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PREP: 1 HOUR 30 MINUTES COOK: 1 HOUR PROCESS: 25 MINUTES MAKES: 6 QUARTS

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• 6 cups coarsely chopped fresh cremini or white button mushrooms (1 pound)
• 5 cups coarsely chopped carrots (10 medium)
• 2 cups coarsely chopped celery with leaves (4 stalks)
• 2 cups coarsely chopped sweet onions (2 large)
• 1½ cups coarsely chopped parsnips (3 medium)
• ⅔ cup coarsely chopped leeks (2 medium)
• 2 ounces dried porcini or shiitake mushrooms, rinsed and drained
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 tablespoon salt
• 1 teaspoon whole peppercorns
• 1 bay leaf
• 6 quarts water

1. In an 8- to 10-quart pot place the fresh mushrooms, carrots, celery, onions, parsnips, leeks, dried mushrooms, parsley, thyme, oregano, salt, peppercorns, and the bay leaf. Add the water. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, covered, for 60 to 90 minutes or until vegetables are very tender.

2. Strain the broth through a sieve. Discard vegetables.

3. Return the broth to the pot; bring to boiling. Ladle hot stock into hot sterilized quart canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 25 minutes (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks.

5. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

PER ½ CUP: 9 cal., 0 g fat, 0 mg chol., 204 mg sodium, 1 g carb., 0 g fiber, 1 g pro.