I have been planning for some time to try my hand at making my own stocks/broths. I previously made a
Mushroom Stock which was amazing. Working off the same basic princple I decided to make a vegetable stock. Really there is no set standard for vegetable stocks. You can use older vegetables or peelings or you can start with fresh vegetables. I did not even bother to peel these vegetables. I just cleaned them and cut them up.
8 cups water
1 large onion, quartered
3 carrots, chopped
2 stalks celery, chopped
1 large potato, diced
5-10 mushrooms, quartered
10 sprigs parsley
- Place the water and vegetables in a large stock pot. Bring to a boil, and reduce heat to a simmer. Allow to simmer for 1-2 hours or until desired flavor is acheived.
Even easier...use your friend the crock pot. I do this with all the peelings and ends I keep in the freezer until the container is full. The fam calls in garbage soup while it's cooking but they don't complain when it's the base for soups.
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