Guest guest Posted March 5, 2000 Report Share Posted March 5, 2000 In a message dated 3/5/00 12:01:15 PM Eastern Standard Time, schuller writes: << Quick Stock Vegetable Stock * Exported from MasterCook * Quick Stock >> If you made a hole bunch of this can it be frozen? I agree about the sodium in the store bought cubes. My dh has high blood pressure and the salt is no good for him. Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2000 Report Share Posted March 5, 2000 Vegetarian Times Complete Cookbook has some very easy soups which I will post during the week. The base for most soups is a good stock. Here are two stocks from that cookbook. I love to make soup, but often don't have time to make stock. I really dislike using the Swanson Vegetable Stock from the grocery store because it is expensive. Instead I use water and toss in copious amounts of dry vegetarian chicken broth which I buy at Whole Foods. Sometimes, at the end of making a soup, I add Better than Bouillon's vegetable soup base or chili base flavoring, just to punch up the taste. The last products are sometimes hard to find. The problem with all of these is that they are full of sodium. The following stocks solve some of that problem because you start of with flavor. In my part of the world we say that there are two seasons: winter and road construction. My two are soup time and road construction. Quick Stock Vegetable Stock * Exported from MasterCook * Quick Stock Recipe By : Vegetarian Times Complete Cookbook, page 178 Serving Size : 5 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped leeks -- green part only (or 1 cup chopped onion) 2 carrots -- peeled and chopped 1 celery stalk - including leaves -- chopped 1 bay leaf 10 sprigs fresh parsley -- chopped 1 large garlic clove -- sliced 1/4 teaspoon dried marjoram 1 pinch dried thyme 1 teaspoon salt 7 cups cold water Makes 5 1/2 cups Combine all the ingredients in a large pot. Bring to a boil, lower heat and simmer gently for 25 minutes. Strain in a colander set over a bowl. Per cup strained: 12 Calories, 0 G Protein, 0 G Fat, 1 G Carbohydrate, 0 MG Cholesterol, 406 MG Sodium, 0 G Fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Stock Recipe By : Vegetarian Times Complete Cookbook, page 178 Serving Size : 8 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large carrots -- sliced 1 large yellow onion -- sliced thinly 1 large bulb fennel -- chopped coarsely (including leaves) (or 4 large stalks celery - chopped) 4 cloves garlic -- crushed 2 medium red potatoes -- quartered 1 bay leaf 2 tablespoons fresh minced oregano leaves (or 2 teaspoons dried) 2 tablespoons fresh minced basil leaves (or 2 teaspoons dried) 2 tablespoons fresh minced thyme leaves (or 2 teaspoons dried) salt and freshly ground black pepper -- to taste 10 cups water Makes 8 cups In a large soup pot, combine all the ingredients. Bring to a boil, cover, lower heat and simmer for 1 1/2 hours. Remove and discard the bay leaf. Line a colander with cheesecloth, set it over a bowl, and strain the broth. Either discard the vegetables or puree half of them with the broth for a thicker stock. Store the broth in your refrigerator for up to 3 days or in your freezer for up to 3 months. Per cup strained: 22 Calories, 0.6 G Protein, 0 G Fat, 5 G Carbohydrate, 0 MG Cholesterol, 288 MG Sodium, 1 G Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2000 Report Share Posted March 6, 2000 You sure can freeze broths. I suggest that you freeze them in quantities that are usually called for (a cup at a time or the equivalent of a 14.5 oz can). In addition, another good idea is to freeze the broth in ice cube trays so you can use small quantities when you need to. Karen mcfly922 wrote: > mcfly922 > > In a message dated 3/5/00 12:01:15 PM Eastern Standard Time, > schuller writes: > > << > Quick Stock > Vegetable Stock > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.