Saturday, December 31, 2011

Vegetable Stock by Colleen Guenther inspired by Soups Magazine

I have been making a lot of soup lately and I am starting to feel like all veggie stocks that come in a cube, can or box do not help make my soups taste better. In fact, many of the pre-made stocks out there actually RUIN my soups. So, here is a delicious recipe to make your own. I made 16 cups which you can freeze for future use. The broth that comes out of this is just HEAVEN. Heck, I could just sip on it as is and forget all about the soup...

What you need:
16 cups of water
5 carrots
6 celery sticks with the leaves
2 parsnips
4 potatoes
8 yellow onions
1 box of mushrooms
1TSP dried basil
1 TSP of dried rosemary
1 TSP of whole black peppercorns
1.5 TSP of salt


Bring all ingredients to a boil. Once boiling, turn the heat down to low and simmer 2 hours. Drain using a cheese cloth.

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