The only all-purpose soup stock recipe you will ever need

Yield: 1 Servings

Measure Ingredient
1½ pounds Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock)
3 quarts Water
2 larges Onions, diced
3 Celery stalks with leaves, diced
4 Scrubbed, unpeeled carrots, diced (up to 5)
3 larges Garlic cloves, peeled and pressed
3 Bay leaves
1 tablespoon Salt, or to taste
6 Black peppercorns (up to 8)

I checked this great little book out of the library a couple days ago. It's called Simple Soups by Teresa Kennedy. Here are a few examples of her great sounding recipes!

Place all the ingredients in a large saucepan or stockpot and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 1 hour.

Strain the stock through a sieve or colander into another kettle. Return to the burner, turn heat to medium, and boil until the broth is reduced by one third. Use as desired, or divide into 2-cup portions and freeze for up to six months. Makes 10 cups, or enough for 3 to 4 batches of soup Posted to EAT-L Digest 20 Sep 96 From: Patricia Moore <PCPJMOOR@...> Date: Sat, 21 Sep 1996 15:40:45 -0700

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