Herb Broth
By: Anonymous
Published: Friday, December 4, 2009 - 1:54am

Ingredients




3 quarts water
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon black peppercorns
20 flat-leaf parsley sprigs
20 sage leaves
12 thyme sprigs
4 bayleaves
4 whl cloves
2 whl garlic heads, cloves separated and crushed
1 onion, sliced

Preparation

1 1. Combine all ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through cheesecloth-lined sieve, reserving broth; Discard solids. 2 Yield: 9 cups. 3 Note:Broth may be stored in the refrigerator for up to 2 days or in the freezer 6 months. Freeze in ice cube trays or cup freezer containers foreasy measuring.