If it's time to go to bed, put the stock in the fridge and bring it back to a boil the next day and reduce the heat down to a simmer to finish cooking.
Making Vegetable Broth
In a large stock pot:
- Sauté 2 diced onions in olive oil
While the onions are cooking soak ¼ cup of dried porcini mushrooms in 2 cups boiling water for 20 min. Mince the mushrooms once they’re soaked and strain the soaking liquid through a fine mesh screen to remove and grit. Set aside the mushroom liquid.
Once the onions are soft and smell sweet add:
- Minced rehydrated porcini mushrooms
- 4-5 cloves of minced garlic
- 2 Tb. dried Italian parsley
- 2 tsp. sea salt
- 1 tsp. black pepper
After the garlic is softened, but not browned, add enough water to fill the pot ½ full.
Bring to a boil then add:
- 2-3 cups of chopped carrots
- 2 cups of chopped celery
- 2 Tb fresh lemon juice
Turn down the heat and simmer for a least an hour.
Strain the broth, cool and freeze in quart containers.
Stay away from strong tasting veggies like broccoli and cauliflower when making a veggie broth unless you plan to make a soup with those specific veggies.
Remember to label the broth and include a date before storing in the freezer.
When you have stock in the freezer you’re half way to dinner!
Use it for soups, sauces, risotto…
When cooking your stock:
NEVER leave it unattended if you're cooking in a pot on the stove. It can boil over and cause a hazard or boil dry.
If you use a crock pot you can cook it overnight! Just remember to strain it through a colander and put the stock in the fridge before you leave for the day.Print This Post