Vegetable Broth

Name: Vegetable Broth ( )
Cuisine: China
Ingredients: 10 cups water; 8 stalks celery, cut into thirds; 1½ pounds large yellow onions, cut into quarters; 2 teaspoons salt; 1 large piece fresh ginger, about 1 by 2 inches; 1 pound fresh mushrooms, trimmed and cut into halves; 3 large carrots, cut into thirds; 3 tablespoons Scallion Oil or peanut oil; ⅛ teaspoon white pepper

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Ingredients

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

Asia
China
Cantonese
Guangdong Province
Soup
Vegan
Gluten-free
Spicy

Method

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.
When the broth is cooked, remove from the heat and strain the liquid through a metal strainer. Discard the solids. Store the broth i