Vegetable Soup Stock
Vegetable Soup Stock

A quart of this in the freezer guarantees hearty winter soups in half the time. It's fast and easy.

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  Gather supplies for a few days, including almost all vegetable "waste" with the exception of cabbage family members. I use


* Skins and ends from onions and garlic

* Stalks from parsley, chard, beets

* Ends of lettuce, celery, carrots, parsnips

Add to

* 4 quarts boiling water

Also add

* 1 ounce dried nettle

* 1 tablespoonful sea salt

* As much seaweed as you want

* Some dried mushrooms


Tightly cover, reduce heat, and simmer for 45 minutes.

Add

* Seasoning herbs of your choice such as thyme, rosemary, lavender, dill, shiso, oregano, marjoram, or fennel.

Steep for 2-4 hours. Refrigerate or freeze.