I love making everything from scratch. It’s the latest addiction I am having. When soup was on the menu plan for the week, I knew I had to have homemade vegetable stock in hand. This combination of vegetables and spices makes an aromatic sweet stock which is a perfect base for any savory soups.
- 2 large yellow onions
- 1 whole bulb of garlic
- 1 large carrot
- 5 stalks of celery
- 11 peppercorns
- 1 bay leaf
- Cut yellow onions in quarters.
- Chop carrot and celery stalks in 2-inch lengths.
- Peel the pips of garlic.
- Fill enough water to cover the vegetables.
- Bring to a boil then reduce the flame to slow fire.
- Simmer for 1 hour.
- Strain and cool completely before refrigerating.
