my mama's homemade vegetable stock

stock, or broth, is one of those items that we always like to keep on hand.  true, you can usually substitute water with no serious side effects, but a good stock gives such a nice punch of flavor to whatever you're cooking, i think it's worth it.

something i really like about making my own stock is that i can control the amount of salt that gets added.  you usually add salt to whatever you're making anyway, so why start with a salty base if you don't have to?

this recipe comes to us from my mom, and it couldn't be easier.  when i make this, i usually double the recipe so i have 12 cups total on hand for the week.  the broth lasts about a week in the fridge and a good long while in the freezer.  this is a great way to use up any veggies which may be passing their prime. 

also, i'm not too worried about the soy sauce affecting our compost, so i do throw all of the veggies in the compost pile once they've been cooked.  circle of life. enjoy!

homemade vegetable broth

makes 6 cups

ingredients:

2 carrots, cut into large chunks {no need to peel}

1 onion, halved

2 celery stalks, cut into chunks
2 large red potatoes, quartered
1 bay leaf
1 small bunch parsley
black pepper
2 tablespoons soy sauce
6 cups water
mushrooms {to taste...about 1/2 cup dry, 3/4 cup fresh, sliced}
olive oil








directions:
heat olive oil over medium high heat in a large stock pot.  when hot, add all veggies except dried mushrooms if you're using those {if you're using fresh mushrooms, go ahead and add them now}, and saute until lightly browned {watch the potatoes...they may stick to the bottom of the pan}.  once browned, add the water, soy sauce, parsley, bay leaf, dried mushrooms, and a generous sprinkle of pepper.  bring to a boil, then reduce to a simmer and cook, covered for about 1 hour.  strain veggies from broth.

happy eating!