A Basic Curry Broth

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• 3 lbs button mushrooms
• 1 lb carrot
• 5 stalks celery
• 2 medium onions
• 4 tablespoons unsalted butter
• 1/4 cup curry powder
• 8 cups chicken stock
• 2 cups wine
• salt and pepper

Recipe

• 1 using a food processor, chop all vegetables into small pieces.
• 2 melt butter in a large stockpot.
• 3 add curry powder, stir to combine.
• 4 add chopped veggies to stock pot, stirring to coat.
• 5 cook for 30 min, stirring often to prevent burning or sticking.
• 6 add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
• 7 strain the broth through a sieve set over a large heatproof bowl.
• 8 squeeze the veggies (carefully! do not get burned!) to get all of the yummy juices.
• 9 discard the veggies.
• 10 the broth may be refrigerated for up to a week, or frozen for up to a month.