by ffadmin | Jan 5, 2016 | Broths & Soups
Serves 4
1-2-3 Vegetable Broth
- 2 quarts purified water
- 1 large onion, cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 carrot, cut into 1-inch pieces
- 1 bunch of scallions, chopped
- 8 garlic cloves, minced
- 8 sprigs fresh parsley
- 8 ounces mushrooms cut into ½-inch slices
- 2 bay leaves
- Place all ingredients in a large stockpot and bring to a boil.
- Reduce heat and simmer uncovered for about 1 hour.
- Strain and discard vegetables and bay leaves.
- Refrigerate and use within 3 days, or freeze.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2012 | Broths & Soups
Serves 4
1-2-3 Beef Broth
- 3 pounds beef shank bones
- 1 large onion, cut into 1-inch pieces
- 2 quarts purified water
- 3 tablespoons apple cider vinegar
- 3 celery stalks, cut into 1-inch pieces
- 1 carrot, cut into 1-inch pieces
- 4 sprigs fresh parsley
- 4 garlic cloves, minced
- 2 bay leaves
- Preheat oven to 450ºF.
- Place bones and onion in a roasting pan.
- Bake for 30 minutes or until bones are browned.
- Remove from oven.
- Place bones and onion in a large stockpot.
- Add water, vinegar, celery, carrot, parsley, garlic, and bay leaves to the stockpot and bring to a boil.
- Reduce heat, cover and simmer for 3 hours.
- Strain and discard vegetables and bones— save the meat for later use or another recipe.
- Refrigerate and use within 3 days, or freeze.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2012 | Broths & Soups
Serves 4
1-2-3 Chicken Broth
- 2 quarts purified water
- 3 pounds chicken pieces with bones
- 3 tablespoons apple cider vinegar
- 1 large onion, cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 carrot, cut into 1-inch pieces
- 4 sprigs parsley
- 2 bay leaves
- Place all ingredients in a large pot and bring to a boil.
- Reduce heat, cover, and simmer for about 45 minutes or until the chicken is done.
- Strain and discard vegetables, bones and bay leaves— save chicken for another dish.
- Refrigerate and use within 3 days, or freeze.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
