By NcMysteryShopper on January 08, 2006
Photo by Brenda.
Photo by Brenda.
"This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Garlic Soup That Cures What Ails You (Aka Hangover Soup) (Aka Hangover Soup), it would be a shame to make that soup any other way… a real shame. I originally found the recipe in a cookbook titled Soup and Bread: A Country Inn Cookbook, and have since adjusted it a bit. I also usually double the batch as it seems that 4 cups is never enough for us, and it freezes well. You can also add as many shiitake mushroom stems as you want (say 1 -3 cups) to the browned vegetables with the water for even more flavor. The variation which follows is sheer heaven: the ambrosia of soup stocks. Note: This recipe yields a little over 4 cups, if you are making my Hangover Soup recipe you will needs to double this recipe."
Serving Size: 1 (2914 g)
Servings Per Recipe: 1
"This was a great way to use up this week's CSA basket. Especially the beets. I froze it in two cup packets and will use this winter"
"This is so flavourful for a veggie stock! I just finished making it as a base for what will probably be minestrone. I have a friend coming for lunch who has eliminated a lot of things from her diet, so I'm hoping I can come up with something healthy including fresh veggies from the garden. I didn't have shitake mushrooms, but I had some dried morels which I added. Thanks for sharing!"
"This is such an easy and flavorful recipe! I made it as a part of Mystery Shopper's hangover soup for New Year's Day. My entire family loved it, it is going into our soup rotation!"
"*Made for PAC Fall 2007* OUTSTANDING! This recipe is so incredibly easy. My house smelled just wonderful. The stock is a beautiful, rich, mahogany/brown color and the taste is just amazing. I will never buy storebought again! Thanks so much for posting this recipe :) Nick's Mom"
"So flavorful and such a beautiful color. I was perplexed by the beets in stock BUT DO use them. They add such a gorgeous color to the stock it is amazing! I will definitely use this recipe again and again! "
"Well, I have been eagerly anticipating making ncmysteryshopper's garlic trilogy: her Garlic Bread Croûtes Recipe #150700, this stock and her Garlic Soup That Cures What Ails You (Aka Hangover Soup) Recipe #150699. And has it been worth the wait! WOW!!! There was absolutely no need to even consider increasing the garlic! I made this is a rich and wonderfully flavoursome stock exactly to the recipe, and although I love my own stock recipe, I'll certainly be making this again (and doubling it) when I make the Garlic soup extraordinaire and for use in other recipes. Thanks Cheryl for three marvelous 5+++++ recipes."