Soup, Stew and Chili: Warm Soup, Stew and Chili: Basic Soup Stock

Well worth the effort if you want a tasty, sodium-free soup.

Author: CalorieKing
Date: July 30, 2009

Suggestions: * For vegetarian stock, omit the meat.

Serves: 4 person(s)
Yield: 4 x 1 cup servings

Preparation Time: 10 mins
Cooking Time: 2 hrs

Ingredients:

1 large lamb shank, meaty beef bone or chicken carcass*
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
5 peppercorns
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

Directions:

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.

Microwave Directions:

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.

Variations:

Vegetables and herbs may be varied as desired. Calories will always be insignificant as long as fat is removed and stock strained.

Related Recipes:

Cauliflower Cheese Soup
Iced Cucumber and Mint Soup