Vegetable Broth


Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About


  • 10 cups water
  • pounds large yellow onions, cut into quarters
  • 8


  1. In a large pot, bring the water to a boil. Meantime, scrub and cut up the vegetables as described, but leave the skins on. Add all the ingredients to the boiling water, reduce the heat, and simmer, partially covered, for 3½ hours.
  2. When the broth is cooked, remove from the heat and strain the liquid through a metal strainer. Discard the solids. Store the broth i