Basic Any Soup Or Stew Broth Recipes

Steps:

• Chop first 3 ingredients the same size, approximately. Sautee with just a bit of salt and pepper over med/low with a bit of butter or oil until lightly browned or caramelized.
• Add bay leaf, red pepper or cayenne to taste and any other herbs and spices to fit your flavor profile. In my base I add fresh rosemary and thyme, other herbs and spices lend themselves to different cuisines. Mexican; oregano, cumin and maybe some jalapeno. Italian; more rosemary, oregano, marjoram. some fresh parmesan. Asian; a touch of fish sauce, soy sauce, rice wine vinegar and some scallions. Just add flavor, whatever works with your main ingredient.
• Deglaze the pan with white wine, simmer for about 3 minutes, Pour in the broth, any broth, simmer for 10 minutes or so, then add your goodies. Simmer that for a while, thicken broth if you like, make your soup or stew the way you like. Finish in the crock pot, freeze for an anytime soup or stew. Blend it smooth and add bouillon and thicken for a gravy.
• Salt and pepper at the end to taste. If you add too much salt early in the process, as the broth reduces it may become too salty. If this happens, cut a fist size potato in quarters and simmer in the broth until it absorbs the salt, discard potato.
• To deepen the flavor of the broth, add some powdered (whack em into pieces in the food processor) dried mushrooms, not to add mushroom flavor, but to add heartiness to the broth.

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.