HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Recipe

 

Vegetable Stock

Serving Size: 1
Preparation Time: 0:30

 
Ingredients
  • 1 gallon water
  • 4 each mushrooms dry and stems
  • 1 lg. tomato
  • 6 each celery ribs
  • 4 lg. carrots
  • 4 lg. onions
  • 2 lg. parsnips with tops
  • 1/2 head garlic—crushed
  • 4 each potatoes
  • 1/4 each cabbage
  • 1/4 bunch dill
  • 1/4 bunch parsley
  • Vegetable trimmings
Preparation

Peel and trim all veg. Crush garlic. Cut veg any way you like.

Tie all trimmings (plus any from the freezer) the crushed garlic, dried mushroom stems and herbs in a cheesecloth bag.

Sweat (cook slowly on low fire) all veg in oil. Add water. Add cheesecloth bag with trimmings. Bring to a boil and simmer for thirty minutes.

Discard cheesecloth bag. Strain or purée. Freeze excess.

Of course you can just eat this as soup, if you season it. They only reason I see for making it is you haven't enough vegetable stock for some other recipe. Ordinarily, I would save all my veg trimmings etc. in a plastic baggie in the freezer, and kind of eyeball them when I had a full bag, to see what was needed in the way of adding prime veggies to make stock. When I buy a bag of Shitake mushrooms I take a clipper to the stems and save them for stock. I frequently hunt the bag for skinny or broken ones to use for stock. You can also buy mushroom powder or even the less expensive dried mushrooms for stock. Change any veg or herb you like and any proportion to suit. The "leftover" veggies can be combined with fried onions, shredded greens and mashed potatoes, to make veggie cutlets. Pan fried and topped with melted cheese, they are the perfect reason to make this recipe frequently.

 

eGGsalad #9: Soup, Beautiful Soup

Recipes
 

© 1995, Steve K. Holzinger. All rights reserved.

eGGsalad Archive

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,