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I have been researching for MSG (and MSG-‘like’) free alternatives to implement into my diet.  As self defense against all the MSG caused migraines I’ve been getting.  I just can’t tolerate the additives anymore…

I came across this recipe for vegetable bouillon and decided to try it.  I did make some changes based on the ingredients I had on hand.  The following is after my modifications.

Homemade Vegetable Bouillon  (Original recipe posted here.)

makes one quart (4 cups)

I’ve tested the bouillon, and found that 1 teaspoon in about 1.5 cups of water is pretty near perfect.  Also, if you have a food processor, use it, I used my blender and I processed it in batches and then combined for a final grind.  A food processor will be much easier.

  • 4 carrots, trimmed, scrubbed & cut into large pieces
  • 3 celery ribs, cut into 1/2-inch pieces1 leek, white part only, sliced
  • 1 small onion, peeled & quartered
  • 10 sun-dried tomato halves
  • 1 1/2 cups mushrooms (caps & stems), cleaned & quartered
  • 4 cloves garlic
  • 1.5 cups fresh parsley, including stems
  • 1 tablespoon provencall herbs (combinations such as: Oregano, Thyme, Basil, Savory, fennel, rosemary)
  • 7 ounces salt
  • 1 teaspoon black peppercorns

I added half the ingredients into the blender and ground/pulsed until it formed a paste type consistency and was well blended. After processing the second half, I combined the halves into the blender for a final blending. I put 3/4 of the bouillon into the freezer in an airtight container, and the last 1/4 is in the fridge. I have found that 1 teaspoon to 1.5 cups of water is about right for me.

Enjoy!

Thanks to the original author for posting this great MSG Free bouillon! Jennifer Perillo of In Jennie’s Kitchen

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