Homemade stock is the best choice when making a pot of soup. You have control over the quality and variety of ingredients that go into it and you benefit from it being fresh (the fresher, the better!) and free of extraneous chemicals. Chicken stock has a unique richness that is an excellent foundation for many soups. The good news for vegetarians is they don't have to be left out because of this fine (and easy!) recipe from the "Moosewood Restaurant Daily Special" cookbook. Turmeric lends a yellow tone to the stock, making "Mock Chicken Stock" reminiscent of the real thing.
"MOCK" CHICKEN STOCK
From "Moosewood Restaurant Daily Special"
14 cups water
7 cups onions, chopped
4 cups celery, chopped
4 cups carrots, peeled and chopped
4 potatoes, scrubbed and chopped
2 heads of garlic, separated into cloves (there is no need to peel the cloves)
5 bay leaves
1 1/2 t dried thyme or a small bunch of fresh thyme
1 1/2 t turmeric
1/2 t sea salt, or to taste
1/2 bunch fresh parsley, rinsed
Put the water into a large stockpot; add the rest of the ingredients. Bring to a boil and cook, uncovered for 15 minutes. Then, cover the pot, turn the heat to low and simmer the stock for one hour. Set aside to cool; strain. Use immediately, store in the refrigerator for up to 4 days or freeze up to 6 months.d
*You don't have to be fussy about how neatly the vegetables are prepped. Coarse chopping will do!
*I'm going to make this over the weekend and will substitute 2 cups of parsnips for 2 cups of the carrots. I'll report back to you.
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