Well worth the effort if you want a tasty, sodium-free soup.
Preparation Time: 10 mins
Cooking Time: 2 hrs
Yield: 4 x 1 cup servings
Place all ingredients together in a large pot and bring to the boil. Simmer over low heat for 2 hours.
Allow to cool slightly then remove all bones and fat*. Strain stock and discard vegetables and seasoning.
Measure and return level to 4 cups, if reduced to less. Chill, then remove any remaining fat before using.
Prepare as directed but reduce liquid to 6 cups.
Cover and cook on HIGH for 10 minutes then reduce heat to MEDIUM and cook for a further 30 minutes.
Allow to cool then remove all bones and fat*. Strain and chill. Remove remaining fat before using.
Vegetables and herbs may be varied as desired. Calories will always be insignificant as long as fat is removed and stock strained.
* For vegetarian stock, omit the meat.