Simple Vegetable Broth

This recipe was used to create the stock needed for both the soups we created at my Soup Making class at Tecumseh Community School, and will make between 16 and 24 cups of stock depending on how long you simmer it.

Ingredients:

• 2-3 medium onions, quartered (keep the skins on as they will colour the stock.)
• 3 carrots, peeled, broken in several pieces
• 3 stalks celery, broken in several pieces
• 6 dehydrated mushrooms
• 1 sprig thyme
• 2 bay leaves
• 6 garlic cloves, unpeeled (More if you like)
• 6-8 peppercorns
• 1-2 tsp of salt, to taste
• 2 to 3 quarts of water

Helpful Hint: making vegetable stock is a great way to clean out your vegetable crisper. Most vegetables can be used to make broth with the exception of crusiferous veggies like cabbage, broccoli, and cauliflower, which will overpower the broth.

Directions:

1. Place the fresh vegetables into a large heavy pot and cover with cold water by about two inches.
2. Bring to a simmer over medium heat and skim off the impurities that rise to the top - this should take about five minutes.
3. Add the remaining water, herbs, dried mushrooms and peppercorns, partially cover and maintain at a very slow simmer for five hours. If the water level gets too low, add boiling water to the pot, skimming as necessary.
4. Taste the stock. Add salt if necessary and desired. If the flavours in the stock are not strong enough, leave it partially covered for an hour or two longer, reducing the liquid.
5. Strain the vegetables from the pot and let cool to room temperature.

Helpful Hint: For a more robust stock, roast the vegetables first in a lightly oiled roasting pan, stirring occasionally to ensure the vegetables don't burn. After transferring the vegetables from the roasting pan to the stock pot, don't forget to deglaze the pan. There's a lot of flavour in there that would taste fabulous in your stock.