Over the years I've figured out how to make pretty decent stock for soup. Here's my method:1. Save all water from boiled vegetables. Freeze in a container until needed for your stock.
2. Put about 6 - 8 cups of vegetable water in a large pot.
3. Add the following ingredients -
- 2 large stalks of celery, cut into halves. Throw in the celery leaves too!
- 1 large carrot, washed and peeled, cut in half
- 2 onions cut into quarters
- 2 cloves garlic
- salt and pepper to taste
- 2 tsp fine herbes
- fresh parsley if you have it
- 2 Knorr-Swiss beef cubes
4. Bring to boil then simmer (covered) for about 2 hours. Strain and reserve to make Beef or Vegetable soup.
You can also toss in a few beef bones for extra flavouring. If you have leftover meat that has the bone in, you can toss that in, as the meat will fall off the bone during simmering. Then you can cut the meat into strips for a Beef Barley Soup (see my recipe)
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