Homemade Bouillon Recipe

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Nutrition per serving    (USDA % daily values)
CAL
112
FAT
3%
CHOL
0%
SOD
1666%

Comments

This is adapted from The River Cottage Preserves cookbook, which I own (and use) quite frequently.
windycityvegan | wcv   •  16 May   •  Report
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Ingredients for 4 servings

5 oz leeks, sliced and well-washed

7 oz fennel bulb, chopped

7 oz carrot, well scrubbed and chopped

3.5 oz celery

3.5 oz celery root (celeriac), peeled and chopped

1 oz sun-dried tomatoes

3.5 oz shallots, peeled

3 medium garlic cloves

9 oz fine grain sea salt

1.5 oz flat-leaf parsley, loosely chopped

2 oz cilantro (coriander), loosely chopped

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