I found a great recipe for making your own homemade vegetable bouillon a few months ago on the fantastic cooking blog In Jennie's Kitchen. This has become a regular key player in dishes that need a little oomph. It has a much nicer flavor than bouillon cubes or canned broth, and it's cheaper, too. This recipe may seem high in salt, but, you only use it a teaspoonful or so at a time. Plus, the high amount of salt is needed to cure the vegetables and prevent them from spoiling. You should cure the bouillon for a couple of days to let it develop its peak flavor. However, I found that it's pretty good right after you make it, too. Feel free to make some substitutions for preferred vegetables, or to use up what you have on hand. For instance, Jennie's recipe calls for leeks. I omitted them and upped the onion and garlic, since those were what I had on hand.
Homemade Veggie Bouillon
- 2 carrots, roughly chopped
- 2 celery ribs, cut into 1/2-inch pieces
- 1 onion, peeled & quartered
- 4 cloves garlic
- 6 sun-dried tomato halves, chopped
- 3/4 cups cremini or white mushrooms cleaned and quartered
- generous handful of fresh parsley, including stems
- 3 1/2 ounces kosher salt
- 1/2 teaspoon black peppercorns
Mix all ingredients in a food processor or blender. Store in a clean container in the refrigerator. To use, mix one teaspoon bouillon with one cup boiling water.