Best vegetable stock/broth?!
Answers: Okay, before I get started, I must say I'm an occasional meat eater and I prefer to hunt, fish or eat free range/sushi when it calls. I thought I would put that out in advance with respect for those who don't wish to give advice to meat eaters. However, the way I obtain meat is not always practical, so I am accumulating more and more vegetarian recipes. Right now I'm looking for a tasty meat free broth or stock that I can use for all the various soups I make. I've tried several things, but to no satisfaction. Is there a stock/broth that can be used for all soups, or are there various types? It doesn't have to taste like meat, just have that extra flavoring. I'm looking for answers based on experience from long time vegetarians. Hope you don't mind my diet and share your seasoned seasoning knowledge with me. Even though I'm quite sure I will never be a vegetarian, perhaps my children, wife, friends might be, and I want to be able to cook for them if they do. Much appreciation in advance
Here are three for you to try... the first two are light stocks, the last is a darker, more "meaty" tasting stock - all are vegetarian, from scratch, and are what I use personally when I make stock.
Garlic Broth
3 whole heads of garlic
10 cups of water
2 or 3 bay leaves
8 whole black peppercorns, or a tablespoon of mixed peppercorns
1/2 teaspoon salt
2 potatoes, scrubbed, peeled, and coarsely chopped
3 celery stalks, coarsely chopped
3 medium carrots, peeled and coarsely chopped
1/4 teaspoon dried thyme or 4 fresh thyme sprigs
Remove the papery skins from the garlic heads and break them into cloves.
While Moosewood says you don't need to peel them, I do, and then I whack them with the broad side of a wide knife. Combine everything in a large pot and bring to a boil.
Cover, lower the heat, and simmer for an hour. Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months.
Basic Light Vegetable Broth
10 cups water
2 medium onions, quartered
2 medium carrots or sweet potatoes, quartered
6 garlic cloves, peeled and smashed
2 large potatoes, thickly sliced
2 celery stalks, coarsely chopped
2 fresh parsley sprigs (optional - I don't use)
1 bay leaf
1/2 teaspoon salt
6 peppercorns
4 allspice berries
Wash vegetables well, removing any soil or sand. Combine all of the ingredients in a large soup pot, and cover with a tight fitting lid. Bring to a boil, then lower the heat and simmer for 45 minutes. When the vegetables have lost their colour and are quite soft, the stock is done. Strain through a large
colander, pressing out as much liquid as possible. Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze for up to 6 months.
Basic Dark Vegetable Broth
1 tablespoon canola or vegetable oil
1 medium onion, quartered
2 medium carrots, peeled and chopped
2 celery stalks, coarsely chopped
6 garlic cloves, peeled and smashed
1 large potato or sweet potato, thickly sliced
8 large button mushrooms or 1-2 portabella mushrooms, chopped
10 cups water
2 cup fresh parsley, chopped (optional - I don't use)
2 bay leaves
1/2 teaspoon salt
1/4 teaspoons peppercorns
6 whole cloves
In a large soup pot, heat the vegetable oil. Add onions and garlic and saute until lightly browned, about 8-10 minutes. Add all remaining ingredients, cover, and bring to a boil. Lower the heat and simmer for about 50 minutes, until all of the vegetables are very soft. Strain through a large
colander, pressing out as much liquid as possible. Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze for up to 6 months.
How about a regular vegetable stock cube. They sell them in supermarkets or better still make your own.
I find that a good vege stock relies on tasting of all vegetables a balance and that includes timing and preparation
first add onion and leeks to mod heat oil ( preferably good quality olive) and keep stirring until they start to collapse 5 mins or so then add copped carrots keeps stirring of another 5 mins or so, then celery , 5 mins again then water and bouquet garni bring to a boil and simmer for 30-40 mins then strain.
You can add mushrooms and tomatoes. which is fantastic of Minestrone
Mushroom stock all the way....I am telling you, I made some (dried mushrooms and some onions) and made the most amazing risotto....add some ginger for spice, I am tell you, perfection.
:)
There is an organic brand called Imagine that makes a wonderful vegetable cooking stock. They also make a broth called "No chicken" broth that is fantastic for soups.