Soup stock is one of those ingredients that Foodies claim must never be purchased, but always home-made. I’m here to say: it’s true. It’s also easy. You’ll be shocked and thrilled at the difference in your soups if you start with a great broth, and you’ll be hooked forever. For starters, home made gives you control over the crazed amount of salt in canned broth. It’s also nice to know that, at home, you are using the best water, best organic vegetables, and the spices you happen to like best too. Caution: Restaurant soup will never please you again after making and eating your own, that’s the price you pay.
Start with cold, salted water. Add leek, onion, garlic cloves, carrot, celery, bay leaf, peppercorns, fresh parsley, thyme and rosemary. Yes, that’s it. If you like the taste of mushrooms, add some to this broth. For a more Asian flavor, use lemongrass and star anise. Other options: sage, clove. Turnip is another good choice.
In a large soup pot, bring to boil, Then simmer for 2 1/2 hours. Drain the liquid through a colander, then press on the vegetables to eke out as much of their tastiness as possible. Discard solids. Now you are ready to make any kind of soup you wish!!