My sister introduced me to homeade bouillon several years ago. It tastes so much better than store-bought. You’ll need a really good blender and small kitchen scale. You can freeze and use it straight from the freezer. I prefer to freeze dry it, but it’s great either way.
Ingredients
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 (I have only found this once so I use more celery)
1 oz. sun-dried tomatoes
3.5 oz. shallots, peeled
3 med. garlic cloves
9 oz. fine grain sea salt or Redmonds salt
1.5 oz. flat-leaf parsley, loosely chopped
2 oz. cilantro, loosely chopped
Steps
- Place the leeks, fennel, carrot and celery in blender, pulse until fine. Place the celery root, tomatoes, shallots and garlic in blender and pulse again. Add the salt to the blender and pulse. Add the parsley and cilantro into the blender. Push under other food and pulse with blender until all ingredients are combined.
- You should now have a moist, loose mixture. Place in freezer and use as needed.
- Use 1 tsp of bouillon per 1 cup. Adjust according to taste preference.
Permission to Love 
Great!
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