Name: The Only All-Purpose Soup Stock Recipe You Will Ever Need
Ingredients: 1 1/2 lb Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock); 3 qt Water; 2 lg Onions, diced; 3 Celery stalks with leaves, diced; 4 Scrubbed, unpeeled carrots, diced (up to 5); 3 lg Garlic cloves, peeled and pressed; 3 Bay leaves; 1 tb Salt, or to taste; 6 Black peppercorns (up to 8)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood			1	Servings

INGREDIENTS

1 1/2	lb	Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock)
3	qt	Water
2	lg	Onions, diced
3		Celery stalks with leaves, diced
4		Scrubbed, unpeeled carrots, diced (up to 5)
3	lg	Garlic cloves, peeled and pressed
3		Bay leaves
1	tb	Salt, or to taste
6		Black peppercorns (up to 8)

INSTRUCTIONS

I checked this great little book out of the library a couple days ago. It's
called Simple Soups by Teresa Kennedy. Here are a few examples of her great
sounding recipes!
Place all the ingredients in a large saucepan or stockpot and bring to a
boil over high heat. Cover, reduce heat to low, and simmer for 1 hour.
Strain the stock through a sieve or colander into another kettle. Return to
the burner, turn heat to medium, and boil until the broth is reduced by one
third. Use as desired, or divide into 2-cup portions and freeze for up to
six months. Makes 10 cups, or enough for 3 to 4 batches of soup
Posted to EAT-L Digest 20 Sep 96
From:    Patricia Moore <PCPJMOOR@IHC.COM>
Date:    Sat, 21 Sep 1996 15:40:45 -0700

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