Fortified Chicken or Vegetable Broth is a rich, nutrient-packed base that elevates any soup or stew with deep flavor and wholesome goodness. Unlike standard broths, a fortified version is simmered longer and often enriched with additional aromatics, herbs, and sometimes roasted bones or vegetables to intensify both taste and nutritional value. This approach creates a versatile, savory foundation that brings depth and complexity to a wide range of dishes, from simple weeknight soups to elaborate gourmet recipes.
In fortified broth, the slow simmering process extracts maximum flavor and nutrients from chicken bones or a variety of vegetables, combined with onions, carrots, celery, garlic, and herbs like thyme or parsley. For chicken broth, roasting the bones first adds a golden richness, while vegetable broth benefits from caramelized vegetables for a natural sweetness and earthy depth. The result is a clear, aromatic, and full-bodied broth that can serve as a base, cooking liquid, or even a warming drink on its own.
Fortified Chicken or Vegetable Broth is prized for its versatility and health benefits, including its high mineral and collagen content when made with bones. It enhances the flavor of soups, sauces, grains, and braised dishes, while also serving as a comforting, nourishing liquid to sip straight. This foundational recipe exemplifies how simple ingredients and slow, mindful cooking can transform a basic component into a culinary powerhouse.
Fortified Chicken or Vegetable Broth is a rich, nutrient-packed base that elevates any soup or stew with deep flavor and wholesome goodness. Unlike standard broths, a fortified version is simmered longer and often enriched with additional aromatics, herbs, and sometimes roasted bones or vegetables to intensify both taste and nutritional value. This approach creates a versatile, savory foundation that brings depth and complexity to a wide range of dishes, from simple weeknight soups to elaborate gourmet recipes.
In fortified broth, the slow simmering process extracts maximum flavor and nutrients from chicken bones or a variety of vegetables, combined with onions, carrots, celery, garlic, and herbs like thyme or parsley. For chicken broth, roasting the bones first adds a golden richness, while vegetable broth benefits from caramelized vegetables for a natural sweetness and earthy depth. The result is a clear, aromatic, and full-bodied broth that can serve as a base, cooking liquid, or even a warming drink on its own.
Fortified Chicken or Vegetable Broth is prized for its versatility and health benefits, including its high mineral and collagen content when made with bones. It enhances the flavor of soups, sauces, grains, and braised dishes, while also serving as a comforting, nourishing liquid to sip straight. This foundational recipe exemplifies how simple ingredients and slow, mindful cooking can transform a basic component into a culinary powerhouse.
Total Time:70 minutes
Yield:10 cups1x
Ingredients
UnitsScale
1 rib celery, diced
1 large carrot, diced
1 medium onion, diced
3 medium portobello mushrooms, chopped
3 tablespoons olive oil
2 tablespoon tomato paste
10cupschicken broth or vegetable broth, low sodium
10 sprigs fresh flat parsley leaves
2 medium leeks, sliced crosswise
2 bay leaves
4 sprigs fresh thyme
1/2ounce dried porcini mushrooms, rinsed
Instructions
Preheat oven to 450°F. In a metal bowl, drizzle oil over carrot, celery, onion, and portobellos. Add tomato paste and toss until evenly coated. Spread vegetables in evenly on a baking sheet. Roast until vegetables are well browned, about 30 minutes.
In a large Dutch oven, add roasted vegetables, broth, parsley, thyme, leek greens and bay leaves. Bring to simmer over medium-high heat, cover, turn down heat and simmer for 30 minutes.
Using a fine-mesh strainer, strain stock and remove solids. Discard solids.
