Building the perfect soup stock

This Week's Soups from the Cheryl & The Cowbell Kitchen:
tomato beef barley
mushroom bisque

On today's post, Cheryl is sharing the secret to her wonderful homemade soups....her stock recipe!

Oh how I love to make soup.  Everyone asks how I get my soups to taste so fresh and pure?  Well... it all stems from the most important combination of ingredients, the stock which is the foundation and body of your soup.
For the Cowbell Kitchen I make a simple veg stock and use it for both the meat & veg soups just because of my limited refrigeration space.  Of course I always try my best to source local ingredients but this time of the year it can be challenging so I use as much organic produce possible.

School trained only in pastry my cooking skills come from my intense love of food, working along side some great chefs, traveling, eating out, and constantly reading & researching food till my brain explodes. Alice Waters and Julia Child are my constant "go to" for inspiration and guidance.

Some Stock Making Tips:

• add salt in the beginning to develop the flavor as it cooks rather than the end
• bring stock to a rolling boil then turn it down to a simmer immediately
• stock can frozen
• when making chicken stock, I use whole chickens which, after one hour lift the chicken out and remove the breast then return the rest to stock, the poached chicken breasts make an incredible meal especially with a little salsa verde
• meatless bones yield a thin broth
• roasted chicken carcass adds depth in a stock but grilled produce acrid smoky tasting broth
• broth should cook long enough to extract flavor but not so long that it loses its delicacy and freshness, taste as you go
• you can roast all your vegetables tossed with oil and salt first instead of sauteeing, then just add to water and follow recipe

Ingredients
3 tablespoons oil (grapeseed, olive oil or canola)
3 large white or yellow onions, coarsely chopped
6 stalks celery, coarsely chopped
6 medium carrots, coarsely chopped
3 small parsnips, coarsely chopped
3 small turnips, coarsely chopped
3 medium leeks (pale green and white parts only), coarsely chopped
2 cups quartered white mushrooms (optional)
salt, to taste
1 gallon plus 1 quart cold water
1 bouquet garni, as follows:
- 2 bay leaves
- 3 sprigs fresh thyme
- 10 whole black peppercorns, cracked
- 10 parsley stems, twisted to release flavor
- 2 cloves garlic, lightly crushed
- Place all ingredients into a doubled cheesecloth or unused coffee filter. Draw up all 4 corners and tie with kitchen twine.


Preparation

• Wash all vegetables well.
• Pour oil into a large (at least 12-quart) heated stockpot, then stir in onion, celery, carrots, parsnips, turnips and salt to taste.  Continue to cook over medium-high heat until vegetables are starting to brown, about 20-30 minutes.
• Add leeks and mushrooms.
• Cook over high heat for 2-3 minutes, then add all the water and the bouquet garni. Bring to a boil, then immediately reduce heat. Simmer uncovered for 1 hour.
• Strain the finished stock through a fine mesh strainer or colander covered in cheesecloth. Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.
• When the stock has cooled completely, place in the refrigerator or freezer, tightly covered.

Happy Soup Making!

Please stop by and say hey.  Share with me your kitchen adventures, I love to talk food.

Cher