Ingredients

The following ingredients have 12 Servings
  • 1 stalk celery, (chopped)
  • 1 bulb fennel, (chopped)
  • ½ oz chanterelle mushrooms
  • 1 large yellow onion, (chopped)
  • 3 carrots, (chopped)
  • 3 cloves garlic
  • 3 leaves kale, (chopped)
  • 2 stems rosemary
  • 5 medium tomatoes, (sliced)
  • 4 stems fresh parsley
  • 3 stems thyme
  • 1 Tbsp black peppercorns
  • 1 pinch sea salt, (plus more to taste)

Instruction

  • Throw all ingredients into a large 6L soup pot.
  • Cover vegetables with water just enough that you can easily stir in the pot. Less water means that your stock will be more concentrated.
  • Simmer on medium just until it’s almost boiling, then turn down the heat to medium-low and simmer for 3 hours. Generally you can cook it for an hour an a half, which is fine, but the longer you cook it the better.
  • Salt to taste.
  • Let cool down.
  • Strain. Enjoy.
  • Store in an airtight container for up to a week in the refrigerator.