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Ingredients

• Keep in mind that you can really vary the ingredients. The only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock.
• The basics:
• 1 or more onions, quartered. (Don't bother taking off the skin.) I think yellow onions are nicest for stock, and it's best to have at least one yellow, but you can also use a combination including white and red. I use up to about 5 onions.
• 2-10 carrots, including their tops (but not the carrot greens), chopped into a few pieces.
• 1 or more leeks (nice but not required), chopped and washed
• 2-5 garlic cloves, in their skin, crushed with the side of a knife blade
• 2-6 celery ribs, coarsely chopped
• 6 parsley sprigs
• 6 sprigs fresh thyme (or dry, if you don't have fresh)
• 3 fresh sage leaves (or some dry, if you haven't got fresh)
• 2 fresh marjoram or oregano sprigs
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• sea salt to taste
• cold, filtered water
• Other optional additions:
• 1 large potato, sliced
• 1/4 pound mushrooms, sliced
• 2 or more beets (give excellent flavor and color to a vegetarian stock in recipes like French onion soup that often call for beef broth)
• optional meat-eaters' variation: chicken carcass and other parts (I buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass)
• Avoid adding the following vegetables to stocks, as they tend to make them bitter:
• broccoli, cabbage, and other cruciferous vegetables
• zucchini and other squash

Description

When I Learned To Make Stock From A Recipe In The Fields Of Greens Cookbook By Annie Somerville, It Absolutely Changed My Soups And My Kitchen Ethos Forever. I Now Make Infinite Variations, But Almost Always Start Soups With My Own Homemade Stocks. There

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