Cheater's Homemade Broth

November 1, 2008

Reprinted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media

Makes about 4 cups; doubles and triples easily.
10 minutes prep time; 12 minutes stove time
This is good warm and cool and keeps in the refrigerator for a day or two

• 1/2 cup dry white wine
• 2 large garlic cloves, crushed (leave unpeeled if organic)
• 2 whole cloves
• 1 canned tomato
• 1 bay leaf, broken
• 1/2 teaspoon dried basil, crumbled
• Three 14-ounce cans chicken or vegetable broth
• 1 medium to large onion, coarse chopped (if organic, trim away root but leave skin)
• 1/2 large celery stalk with leaves, coarse chopped
• 1/2 medium carrot, coarse chopped (leave unpeeled if organic)

1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.

2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.