Making your own stocks will make all your soups, stews, and gravies taste so good. It's worth the time to make a lot, then freeze in ice cube trays. Just drop a cube or two into your next soup recipe.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 onion, chopped
- 2 Tbsp. oil
- 1/8 tsp. pepper
- dash cayenne pepper
- 1/2 tsp. salt
- 2 carrots, chopped
- 2 cups diced celery with leaves
- cold water to cover
- 1 tsp. dried thyme leaves
Preparation:
Saute onion in oil until translucent and just beginning to brown. Place all ingredients in a stockpot with water to cover. Bring to a boil. Reduce heat and simmer, partially covered, for 1-1/2 hours until vegetables are very tender. Strain and chill, or pour into ice cube trays and freeze. Then pop out of the trays and store, well labeled, in the freezer.
