Asian Soup Stock
photo by Starrynews
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
8 cups
ingredients
- 2365.9 ml water
- 2 2 large onions or 2 bunch scallions, chopped
- 4-5 large carrots, peeled and sliced
- 4 stalk celery & leaves, chopped
- 10 clove garlic, unpeeled and smashed
- 1.23 ml whole black peppercorns or 1.23 ml szechuan peppercorns
- 6 whole cloves
- 3 inch fresh gingerroot, sliced (about 1 1/2 ounces)
- 4-5 dried shiitake mushrooms (optional)
- 2 large parsley sprigs
- 2.46 ml salt
directions
- Combine all the ingredients in a large soup pot, cover, and bring to a boil.
- Lower the heat simmer for 45 minutes to 1 hour.
- Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.