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Ingredients
| white mushrooms: 3 lbs |
| carrots: 1 lb |
| celery: 5 stalks |
| onions: 2 |
| unsalted butter: 4 Tbl |
| curry powder: 1/4 cup |
| chicken stock: 8 cups |
| white wine: 2 cups |
| salt |
| black pepper |
A Basic Curry Broth
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Using a food processor, chop all vegetables into small pieces.
- Melt butter in a large stockpot.
- Add curry powder, stir to combine.
- Add chopped veggies to stock pot, stirring to coat.
- Cook for 30 min, stirring often to prevent burning or sticking.
- Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
- Strain the broth through a sieve set over a large heatproof bowl.
- Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
- Discard the veggies.
- The broth may be refrigerated for up to a week, or frozen for up to a month.