My Pinewood Kitchen, a Southern Culinary Cure by Mee McCormick

Author:Mee McCormick
Language: eng
Format: epub
Publisher: Health Communications Inc
Published: 2020-04-14T00:00:00+00:00

Vegetable Broth

Makes 14 cups

VEGGIE BROTHS HAVE high levels of trace minerals that our digestive tracts can put to work right away. You can use just about any leftover vegetable to make a veggie broth. No veggie is wasted. I love to toss in the stems of the shiitake — it adds a tremendous depth of flavor, and all the magical healing gifts of my most favorite food.

4 medium yellow onions, coarsely chopped

2 large carrots, coarsely chopped

10 celery stalks, trimmed and coarsely chopped

2 large parsnips, coarsely chopped

2 cups mushroom stems or pieces*

6 quarts water

4 fresh bay leaves

1 teaspoon black peppercorns

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