Ingredients
The following ingredients have 4 Servings
- 1 tablespoon vegetable oil
- 2 large onions (quartered)
- 3 celery stalks (leaves attached, roughly chopped)
- 3 carrots (unpeeled, chopped into thirds)
- handful mushrooms (skip for vegan)
- 5 cloves garlic (peeled and smashed)
- 1 tablespoon whole peppercorns
- 1 Bay Leaf
- Few sprigs of fresh herbs - thyme (parsley, oregano, sage)
Instruction
- Heat oil in stockpot. Caramelize onions, carrots, celery, mushrooms and garlic.
- Fill pot with water, add herbs and spices, and bring to a boil.
- When it reaches the boil, reduce heat and simmer on low with a semi-covered lid for 2 hours. (the longer the better)
- Strain the soup into a colander over a large bowl to remove the vegetables.
- For an optional second strain, use a cheesecloth for a clearer broth
- Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.
