Well worth the effort if you want a tasty, sodium-free soup.
Suggestions: * For vegetarian stock, omit the meat.
Serves: 4 person(s)
Preparation Time: 10 mins
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
2 tsp fresh thyme
1 tsp fresh oregano
1 tsp fresh tarragon
2 tsp fresh sweet basil
2 tsp fresh coriander
2 Tbsp parsley, finely chopped
4 1/4 pint water
3 stalks celery, coarsely chopped
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.
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.
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