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SOUP - making Vegetable stock
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What You'll Need for Stock | |
1 | onion, chopped |
1 | carrot, chopped |
2 stalks | celery, chopped |
1 | potato, in large chunks |
1/3 cup | mushrooms, chopped in half |
3 cloves | whole garlic |
3 | bay leaves |
1 tsp | soy sauce |
8 cups | water |
salt | |
pepper | |
Different Vegetables Affect Stock Taste If you want to get more creative, here's a brief overview of how a few common vegetables affect the taste of a stock. Tomatoes add acidity and color Mushrooms add meatiness Carrots add sweetness Potatoes add body Greens like celery, broccoli, and green beans add earthiness. Remember the stock will be used with other ingredients to make a soup, so adding too many flavors may make it difficult to change the taste in other recipes. Mix Stock Ingredients Together Once you have your ingredients, mix all the ingredients in a pot and bring to a boil. Reduce the heat and simmer for at least an hour. Then simply strain out the vegetables. With the stock, you can quickly make a wide variety of soups. We are going to use it in a simple vegetable soup. What You'll Need for Soup | |
1 tbsp | olive oil |
½ large | onion, chopped |
2 stalks | celery, chopped |
2 | carrots, sliced |
2 cups | mixed chopped vegetables |
1 tsp | salt |
1 tsp | thyme |
1 tsp | oregano |
1 | bay leaf |
8 cups | vegetable broth |
1 14 oz can | tomatoes |
Vegetable Soup Directions
In a large pot, heat the onion, carrots, and celery for 3-4 minutes until the onions are soft. Then add the rest of the vegetables for 1 -2 minutes just to heat. Add the salt, thyme and oregano, stirring to evenly coat the vegetables.
Once coated, add in the vegetable stock, bay leaves, and tomatoes.
Set the soup to simmer until the vegetables are cooked, adding seasonings to taste.
Before serving, remove the bay leaf.
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