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Source: The Working Family's Cookbook

Vegetable Broth
This broth freezes well and will last a month or more.
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Serves: 5 to 6 cups
Prep Time: 10 minutes
Cook Time: 1 to 1 1/2 hours
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2 tablespoons butter or margarine
2 onions, finely chopped
2 to 3 carrots, finely chopped
1 turnip, finely chopped
1 parsnip, finely chopped
1 leek, finely chopped
2 1/2 cups celery, stalks and leaves, finely chopped
1/8 teaspoon cayenne pepper
freshly ground pepper
6 cups water
1 bouquet garni, consisting of 3-4 sprigs parsley, 1 bay leaf and 2 sprigs fresh thyme

Heat the butter in a large saucepan over low heat. Add the onions and cook, stirring for 2 to 3 minutes until softened.

Add the chopped carrots, turnip, parsnip, leek and celery. Stir in the cayenne and season with salt and pepper to taste. Add the water and the bouquet garni. Bring to the boil, partially cover the pan and reduce the heat to low. Simmer the broth for 1 to 1 1/2 hours until the vegetables are very tender.

Pour the broth through a strainer, pressing the cooked vegetables to extract as much liquid as possible. Chill the broth and skim off any fat before using.

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