VA Chicken Style-Broth Mix
1 cup nutritional yeast flakes or ½ cup nutritional yeast powder
3 teaspoons onion powder
3 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon sugar
1 teaspoon oregano
½ teaspoon dried rosemary
½ teaspoon fresh ground black pepper (about 25 grinds)
½ teaspoon turmeric (optional)
½ teaspoon ground coriander seeds (optional)
¼ teaspoon ground celery seeds (optional)
Blend all the ingredients in a dry blender. Wait a bit for the powdered spices to settle before opening the blender top. Transfer to a dark container (light kills the B12).
To use: 2 teaspoons broth mix per 1 cup water.
This is a low salt mix, so adjust the salt to taste in the final dish being made.
This recipe successfully doubles.
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