Basic Guidelines for Making Vegetable Stock

Title: Basic Guidelines for Making Vegetable Stock
Categories: Soups
Yield: 8 Servings

2 qt Cold water
8 c Vegetables; cut into 1″

First choose the ingredients to reflect the soup in which the broth is
being used. A general guideline for making vegetable broth is to use about
8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these
with 2 quarts of cold water in a large nonreactive pot with no more than
six different herbs. Bring to a boil over high heat, then lower the heat
and simmer for 30 to 45 minutes. Strain and use as is or concentarte the
flavor by simmering to the desired strength (by taste).

When using dried herbs, lessen quantities by one-half to two-thirds but
always add *to taste*

vegetable: carrots, celery, potatoes, winter squash, summer squash,
chard, kale, tomatoes, mushrooms, eggplant, lettuce, green beans, celeriac
When available use: fennel bulbs, asparagus, peas herbs (limit 6):
basil, bay, borage, garlic, garlic chives, hyssop, lovage, morjoram,
oregano, parsley, sage, savory, thyme spices (limit 2)
coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon
Reprinted in Maggie Oster’s Herb Garden (1993:36) NY: MacMillan
Posted to MC-Recipe Digest V1 #198

Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT)

From: PatH
NOTES : Stock is very personal. It’s quickly prepared. Or make ahead and=
freeze in a size that’s convenient for you. — Maggie
Cabbage family vegetables were left off the list of ingredients
they give a strong (dominant) flavor; the flavor grows stronger
(ages in=
the freezer). If you like, use mild cabbages: napa, bok choy, a
savoy, young brussels. Or use chard and endive. When using
cabbage, try to=
use the broth right away. Also, straining is important. Use a
very fine=
sieve. — Maggie and patH