It is the last week of lent.
I give you this vegetable broth just in time for Good Friday. This broth is light and gives you a little bit of energy when you are fasting. Something that I think all of us can appreciate.
Restorative Vegetable Broth
2 large portabella mushrooms coarsely chopped
2 carrots coarsely chopped
2 ribs of celery coarsely chopped
3 ounces of prunes
4 garlic cloves smashed
4 quarts water
1 tablespoon salt
1/2 tablespoon peppercorns
2 bay leaves
In a 6 quart stock pot add the mushrooms, carrots, celery, prunes, and garlic.
Add water and bring to a boil. Add salt, pepper and bay leaves. Reduce heat to low and barely simmer uncovered for two hours. Skim any foam from the surface as it boils. Strain broth and discard solids.
Note The broth will keep in the refrigerator for up to 3 days or in the freezer for 6 months.
Peace be with you,
Copyright 2012 Veronica Gantley