Skill required: Your mama told you to keep stock on hand
2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 - 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoons soy sauce
salt and pepper
1. Combine all ingredients in a sauce pan or small stockpot with 6 cups water and bring to a boil.
2. Adjust heat so mixture simmers gently.
3. Cook about 30 minutes or until vegetables are very tender.
4. Strain.
5. Taste and adjust seasoning - adding more soy sauce or salt - before using or storing.
Yield: about 5 cups
You can store in refrigerator or freezer.
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