*  Exported from  MasterCook  *

               Basic Guidelines For Making Vegetable Stock

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       qt           Cold water
   8       c            Vegetables -- cut into 1"
                        Pieces

  First choose the ingredients to reflect the soup in
  which the broth is being used. A general guideline for
  making vegetable broth is to use about 8 to 12 cups of
  vegetables cut into pieces no bigger than 1 inch. Put
  these with 2 quarts of cold water in a large
  nonreactive pot with no more than six different herbs.
  Bring to a boil over high heat, then lower the heat
  and simmer for 30 to 45 minutes. Strain and use as is
  or concentarte the flavor by simmering to the desired
  strength (by taste).
  
  When using dried herbs, lessen quantities by one-half
  to two-thirds but always add *to taste*
  
  vegetable: carrots, celery, potatoes, winter squash,
  summer squash, chard, kale, tomatoes, mushrooms,
  eggplant, lettuce, green beans, celeriac When
  available use: fennel bulbs, asparagus, peas herbs
  (limit 6): basil, bay, borage, garlic, garlic chives,
  hyssop, lovage, morjoram, oregano, parsley, sage,
  savory, thyme spices (limit 2) coriander, cumin,
  cardamon, fennel seeds, whole cloves, cinnamon
  
  Reprinted in Maggie Oster's Herb Garden (1993:36) NY:
  MacMillan - - - - - - - - - - - - - - - - - -
  
  NOTES : Stock is very personal. It's quickly prepared.
  Or make ahead and freeze in a size that's convenient
  for you. -- Maggie Cabbage family vegetables were left
  off the list of ingredients because they give a strong
  (dominant) flavor; the flavor grows stronger (ages in
  the freezer). If you like, use mild cabbages: napa,
  bok choy, a little savoy, young brussels. Or use chard
  and endive. When using cabbage, try to use the broth
  right away. Also, straining is important.  Use a very
  fine sieve. -- Maggie and patH
  
  Recipe By     : Deborah Madison. The Greens Cook Book.
  NY Bantam 1987
 


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