Rating: 5 stars
14 Ratings
  • 5 star values: 14
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A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!

Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
total:
1 hr 50 mins
Servings:
6
Yield:
1 - 1/2 quarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.

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  • Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.

  • Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

Notes

You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.

Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.

Nutrition Facts

121 calories; protein 3.7g; carbohydrates 22.7g; fat 2.8g; sodium 545.5mg. Full Nutrition
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