Serves: 5
Wash vegetables, then cut into large pieces. There’s no need to peel or trim them first.
You control the amount of salt and spices in homemade broths. Follow the recipe, then adjust seasonings to your taste. Remember, as broths evaporate, their flavor becomes more concentrated or intense.
Short on time? Toss leftover cooked vegetables, meat and/or pasta or rice into broth, and you’ve got soup!
Freeze leftover sauces and strongly flavored vegetable cooking liquid. Use them to replace some of the water in recipes that call for broth.
If you don’t have time to make your own broth, try one of these quick alternatives:
Ready-to-serve broth: 1 can (14 1/2 ounces) chicken, beef or vegetable broth equals about 1 3/4 cups broth.
Condensed broth: 1 can (10 1/2 ounces) condensed chicken or beef broth diluted with 1 soup can water equals 2 2/3 cups broth.
Bouillon: 1 chicken, beef or vegetable bouillon cube or 1 teaspoon bouillon granules mixed with 1 cup water equals 1 cup broth.
Broth or Stock Base: Follow directions on container each brand is different.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This TIPS FOR BROTHS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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