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!
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