Simple Vegetable Curry Broth
A simple yet sophisticated vegetable curry broth with a warm, irresistible aromatic flavor profile and a rich, earthy base from delicious vegetables.
Ingredients
- 8 cups chicken stock
- 6 large carrots diced
- 5 stalks celery chopped
- 3 lbs button mushrooms
- 2 cups white wine
- 2 medium onions roughly chopped
- 4 tbsp unsalted butter
- 4 tbsp curry powder
- 4 curry leaves
- 5 garlic cloves minced
- Salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Gather all the ingredients and tools
- Wash, peel, and dice the carrots.
- Wash and chop the celery.
- Wash the button mushrooms.
- Peel and chop the onions.
- Peel and mince the garlic.
Cooking Steps
- Melt the butter in the large stockpot over medium heat.
- Add curry powder to the melted butter and stir.
- Add the onions and cook until translucent.
- Add the minced garlic and cook until fragrant. Add the curry leaves, cook for 3 minutes.
- Add the mushrooms and saute until golden brown.
- Add the carrots and celery. Stir to combine everything.
- Add chicken stock and wine to the veggies, then bring them to a rolling boil before simmering uncovered for 45 minutes.
- Remove the broth and strain it through the large sieve into the heatproof bowl.
- Squeeze all the good juices from the vegetables. Be careful not to burn yourself.
- Discard the vegetables or make a puree for thickening stews.
- Enjoy.