Light Vegetable Broth

This from-scratch vegetable broth gets its depth from a slow simmer of aromatic vegetables, white wine, and fresh herbs. The wine adds a subtle acidity that brightens the broth and pulls more flavor from the vegetables as they break down over hours.

Leeks and mushrooms do the real work here, building a savory backbone that store-bought stock just can’t match. The long, gentle simmer coaxes every bit of flavor from the vegetables before you strain and discard them.

Once strained, this broth freezes beautifully in small portions, so you’ll always have homemade stock on hand for soups, risottos, and sauces.

Chef Tips

• Don’t rush the simmer. Low and slow for the full 3 to 4 hours extracts the deepest flavor. A rolling boil makes the broth cloudy.
• Leave mushrooms whole so they release flavor gradually instead of turning the broth murky.
• Clean leeks thoroughly by slicing and soaking in cold water. Sand hides in every layer.
• Freeze in ice cube trays first, then transfer to bags for easy portioning when you only need a small amount.

Variations

• Roasted vegetable broth: Roast the carrots, onions, and celery until caramelized before simmering for a darker, richer stock.
• Asian-inspired: Add ginger, lemongrass, and star anise in place of the thyme and bay leaves.
• Umami boost: Toss in a piece of kombu seaweed or a parmesan rind during the last hour of simmering.