Reviewed: May 6, 2008

I add my superlatives to everyone else's. This recipe certainly takes longer, but there's no substitute for the flavor imparted by roasting the veggies first. Slight modification: I added about a fist-sized sweet potato to the recipe, too, and used fewer tomatoes than called for.

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Barley's luminary


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Reviewed: Feb. 9, 2008

As a recently converted vegetarian I really loved this recipe too. It's richness of flavor satisfies my occassional meat tooth. I too cut back on the parsley (not a big fan). I also added a few DRIED Shitake mushrooms which gave the broth an even richer and more meaty (beefy) flavor. I know that isn't something that longterm vegetarians care about but it might be helpful to meat eaters who want to become vegetarians but need a flavorful way to wean themselves from the flavor of meat.

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TampaZeke


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Reviewed: Jan. 3, 2008

I made the broth as directed. It is really quite nice - the flavor is wonderful. I'm using it as a base for a kale and white bean soup recipe elsewhere on this site. As others have mentioned the roasting vegetables create a lovely aroma. Recommended!

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Veg*n Mom

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Nov. 23, 2007

THANKS FOR THIS RECIPE I NEEDED VEGETABLE BROTH FOR MY TURKEY BRINE. I USED THE LEFTOVER BROTH AND VEGGIES TO MAKE A POT A SOUP FOR MY KIDS.

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CNM CATERING

	Cooking Level: Expert Living In: Edgewater Park, New Jersey, USA
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Reviewed: Oct. 10, 2007

This veggie broth turned out great! However, I'd recommend only roasting the vegetables in the oven for about 1/2 an hour. The veggies would have been burned if I would have cooked them for over an hour as the recipe listed. (My oven is calibrated correctly).

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ctflowers

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Hartford, Connecticut, USA
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Reviewed: Jul. 27, 2007

I made this in a crock pot all day and the broth came out too bland for me to eat by itself. I ended up using it for veggie pot pie which was tasty.

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Marie

	Cooking Level: Intermediate Living In: Washington, D.C., USA
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Reviewed: May 24, 2007

I didn't think this vegetable broth was as impressive as the other reviewers, it was good but... I didn't have clove but I can imagine that would be the difference between okay and great. The vegetables roasting made the house smell really good which was nice.

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JESSICA D.

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Jan. 3, 2007

Roasting the veggies gave a nice caramel color and rich flavor. No turnips or gr. peppers, but still lots of good taste.

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BARNKITTY

	Cooking Level: Expert
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Reviewed: Nov. 23, 2006

This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.

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trooworld

	Cooking Level: Intermediate Home Town: Smithville, Ohio, USA Living In: San Diego, California, USA
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Reviewed: Nov. 17, 2006

Loved it. Absolutely loved it. I'll never buy canned or boxed broth again.

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VIVACLEO


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Reviewed: Sep. 30, 2006

Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.

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CHESSDILORENZO


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Reviewed: Sep. 15, 2006

Making this broth made my apartment smell great! It was great for risotto, when the most important thing is the broth. I made a double batch, reduced it by half, and then froze it in ice cube trays.

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Addie Smock

	Home Town: Bloomington, Indiana, USA Living In: Brooklyn, New York, USA
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Reviewed: Jun. 29, 2006

I can't decide which is better: The smell of the roasting vegetables through the house or the taste of the broth! Very good.

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sininen


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Reviewed: Apr. 16, 2006

I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this site and froze the remainder in ice cube bags. Will definitely keep this in my freezer full time. Thanks.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Jan. 13, 2006

the name of the recipe says it all. this was a very delicious broth. I basically diced my veggies pretty small to use in a stuffing later, so as much time in the oven wasnt needed overall, but I can tell you I used this broth for a goose brine http://thanksgiving.allrecipes.com/az/TrkyBrin.asp for Christmas dinner. The goose, the stuffing and the gravy (using the drippings from the goose) were eaten all on Christmas day.. no leftovers :(

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CarolAnn

	Cooking Level: Intermediate Home Town: Granite Falls, North Carolina, USA Living In: Concord, North Carolina, USA
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Reviewed: Jan. 8, 2006

This was OK. Didn't see what all the fuss was about.

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Acookfromdallas


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Reviewed: Jan. 6, 2006

This made a great soup base. I put it in icecube trays to use as needed! I pureed the left over vegetables and added some milk to make a quick soup.

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