Simple Garlic Broth (Moosewood)

From Moosewood Restaurant Cooks at Home. Says that this is a great start to many different kinds of soup, as well as great for cooking rice and potatoes. The recipe says that the broth will keep in the fridge for about a week and freezes well. Yield and cooking times are estimates.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 8  cups  vegetable stock or 8  cups water, and two cubes of buillon
• 1 -2  head garlic, minced
• 2  tablespoons olive oil
• 1⁄2 teaspoon paprika
• 1  sprig fresh sage
• 1  sprig fresh thyme
• 3  sprigs fresh parsley
•  salt & fresh ground pepper

Directions

1. Bring the stock or water to boil in a large covered pot.
2. In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown.
3. Add boiling stock and stir in the paprika.
4. Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot.
5. Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor.
6. Remove the bouquet and season with salt and pepper.