2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
teaspoon salt
1/4
teaspoon cracked black pepper
2
dried bay leaves
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Steps
1
In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
2
Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.
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Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.
*Some mushrooms have woody stems that cannot be eaten, but they can be used to flavor the broth and then discarded.
Freeze broth in ice-cube trays. Once frozen, put broth into resealable freezer plastic bags and store in freezer.
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