I need a good vegetable stock for a sauce base?

Question

Any suggestions?

I've heard of boiling corn cobs for a stock and others have suggested celery carrots onions and a bay leaf... Any more suggestions? I guess I could add salt and a little cornstarch to thicken it up.

What do you think?

Answer 1

something cool my mom does for veggie soup stock is boil carrots and celery and then puree them, so it is thick and oh so yummy and you have a thicker base instead of broth

Answer 2

celery carrots onions and a bay leaf are classic.

Americas test kitchen suggests an amazing alternative which I thugh worked great.

Take a very large yellow or white onion and mince it. Sauttee it in a little oil, but do not brown it. Do this for 10-15 minutes until the onioin is almost gone. Add 1/2 gallon of water and boil together for 20 minutes or so. Add salt and pepper to taste.

Easy enough.

Answer 3

No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

2 medium leeks
4 onions
6 carrots
3 stalks celery
1 bunch parsley stems
1 tablespoon olive oil
2 teaspoons large-leaf marjoram
1/2 teaspoon dried thyme
3 Turkish bay leaves (or 1/2 California bay leaf)

Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
Add 1 1/2 gallons of cold water.
Also add the marjoram, thyme and bay leaves.
Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.

Answer 4

If you're just using it as a base in a recipe that calls for "broth", I wouldn't worry about thickening it. If it calls for "stock", stock has some geletin in it. They are fairly interchangable, there's just a slight texture difference. A stock, technically speaking, is made from animal meat and bones. A broth is made from meat or vegetables, and has no bones in it. The bones in meat release some geletin during the cooking process which results in a thicker mouth-feel. If you're trying to achieve that same texture without using animal-products, you can find unflavored kosher geletin in most stores. It's made from kelp. A packet in a big stock pot of soup should be plenty. Another option would be to put some potatoes in the broth, because the starch from the potato will thicken it up a bit.
In vegetable broth, I like to use carrots, onion, celery and mushrooms. I salt it slightly with kosher salt, but other than that I don't season it, because I feel like that makes it more versatile for any recipe.

Answer 5

You might as well cook tofu vegie soup......
1 Tofu, cut into cubes
1 medium size carrot, cut into cubes
3 stocks celery, thinly cut
dried mushrooms, cut into strips
1 beated egg
1 chicken cube
Simply boil 3 cups of water with chicken cube, tofu, carrots, celery and mushrooms for 5 minutes. Then add the egg. Serve.
Yummy.....

Here's another one......
Mash the tofu and mix with 1 beaten egg and 1 grated carrot. Put in a molder and steam in a steamer or deep fry. Serve with mayonnaise or catsup.

Answer 6

go to allrecipes.com! its the best website.

Answer 7

go to allrecipes.com or cooks.com!