Basic Soup Stock

Soup Stock Ingredients:

• 2 onions, finely chopped
• 2 carrots, finely chopped
• 2 ribs celery, finely chopped
• Any other veggies that are in the fridge and look like they’re going bad
• 2 cloves garlic, smashed
• 2 handfuls button mushrooms, sliced
• 1 teaspoon black peppercorns
• ½ teaspoon thyme
• 3 bay leaves
• 1 teaspoon dried oregano
• Stems of fresh herbs
• Bones of chicken or beef (Omit for vegetarian stock)
• Salt and pepper to taste
• 5 cups of cold water

Directions:

1. Heat a few tablespoons olive oil over medium heat. Add onion, celery and carrot.
2. Cover and cook, stirring occasionally until veggies are soft and starting to brown a little. 
3. Add all remaining ingredients and bring to a gentle simmer, not a full boil. 
4. Cook gently for about an hour or until the stock tastes rich and full. 
5. Strain stock and discard vegetable solids.
6. Taste as you go and adjust seasonings!
7. Put some in small containers and freeze for later use.
8. Remove term: Food Fit Cookbook

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