Basic Guidelines For Making Vegetable Stock

Directions

1. 1

   2 qt Cold water 8 c Vegetables -- cut into 1" Pieces First choose the ingredients to reflect the soup in which the broth is being used

2. 2

   A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch

3. 3

   Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs

4. 4

   Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes

5. 5

   Strain and use as is or concentarte the flavor by simmering to the desired strength (by taste)

6. 6

   When using dried herbs, lessen quantities by one-half to two-thirds but always add *to taste* vegetable: carrots, celery, potatoes, winter s