Date: January 21, 1998 05:24 PM
Author: Peggy Ryan (ryanpj@bright.net)
Subject: In Case You Need This

For everyone: y2k foods might largely be dried veggies, tomatos, garden produce, etc.

We might be eating a lot of meatless meals and soups. If this is true, before you try to make soup, make soup stock out of the following:

2 quarts water

2 onions, peeled and chopped

2 onions, left WHOLE with skins on

8 carrots, unpeeled and roughly chopped

6-8 celery stalks (use all tops, leaves, tough stalks)

Any seasonings: salt, pepper, bay leaf, etc. Any miscellaneous tough veggies (spinach leaves,carrot peels, potato peels, etc.) Don't waste a scrap.

Bring to a boil and simmer for a few hours. Strain out the veggies, feed these to the chickens or put on the compost pile.

Use your seasoned stock to make any type of soup--it's delicious and the unpeeled onions give it a beautiful color.

Hope this helps someone.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11140)

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Date: January 21, 1998 11:05 PM
Author: Libby (Cowboyland)
Subject: soup stock


Peggy, This is a wonderful stock. We use it when we run out of stock base. One thing to consider is all those peels from mashed potatoes. If boiled down w/garlic(lots of it) to almost a concentrate(on lower heat possible) it can be stored in fridge and reconstituted later or added to weak meat stock. Makes delicious soup. We also add leftover bean broth to this stock to make Minestrone, which is nothing more than "garbage soup".

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11174)

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Date: January 31, 1998 11:09 PM
Author: James B. Scott (believers.in.christ@sk.sympatico.ca)
Subject: soup stocks


Greetings fellow cooks, greetings in Jesus Name.

Been working in restaurants for some time, about 10 yrs give or take, and one ingredient which I have found to be a good accent and flavour enchancer is wine or brandy. I usually saute my onions first with my herbs and spices and the throw in the liqour and let it burn away the alcohol then I add the vegetables.

One thing which I have found to be a healthy thing to add to a soup stock is egg shells, have even drank them after running them through a good blending in a drink/shake.

I have the conviction that we who know how to prepare food will be called upon in the days to come to be able to bless others with the gift of culinary skills.

If you have access to restaurant suppliers or if you know someone who works in the industry as a cook/kitchen mgmt. try contacting them to see if they can get you your supplies at a reduced rate. I know that I am going to be able to get ahold of many things at a cheaper price than the public will pay due to my contacts in the industry.

Well Gotta Go. May God look out for you in the days to come!

Yours In Christ

James B. Scott

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=12109)