Asian Vegetable Stock

Ingredients -

1/2 cup Fresh Lemon Grass, chopped
1 small Garlic Head, peeled
5 slices Fresh Ginger Root
2 cups Scallions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 Serrano Pepper, chopped
7 teaspoons Soy Sauce
1 tablespoon Tamarind Paste
4 large Mushrooms, sliced
8 cups Water

Preparation:

1. Add chopped lemongrass, garlic, fresh ginger, chopped scallions, chopped carrots, chopped celery, chopped Serrano, soy sauce, tamarind paste, sliced mushrooms, and water to stockpot.

2. Bring to a gentle boil over medium heat.

3. Reduce heat to low. Simmer 45 minutes.

4. Strain the liquid through cheesecloth.

5. Discard solids.

6. Store stock in the refrigerator or freezer.

Soup Making Tip

Homemade Stock

Homemade stocks freeze quite well. Store in airtight containers up to 6 months. You can freeze stock in ice cube trays for every day use.

Soup Making Tip

Freezing Soup Stock

Freeze soup stock in airtight containers for later use. Pour some soup stock into ice cube trays and then pull one out when you need one for sauce or soup flavor.