Vegetarian soup stock?

Question

What can I use for a soup base if I'm not using beef or chicken stock? I don't want a vegetable base that's basically tomato soup; I'd like something I can use to make noodle soup, onion soup, or matzo ball soup, etc.
Any help is appreciated.

Answer 1

Go get some Miso.

or

You can boil down any type of veggie...like butternut squash for example.

or

If you have a juicer it is easy...just juice whatever veggie you like..carrot is good. This also works well cause you do not have to cook it too long...if at all.

Answer 2

If you want to make a homemake veggie stock, you can throw a bunch of your favorite veggies in a pot with about 4-6 cups of water and boil that for about 20 minutes (or until the water is cloudy). I made a broth with carrots, onions, celery, abbage and garlic. I seasoned it with a little black pepper and wallah! I had a nice stock for my soup.

Answer 3

most if not all the broth makers make and sell vegetable broth and it has no tomatoes in it .... it is really tasty and can be used for many recipes including tomato soup ...you can make your own if you like by boiling celery, turnips, carrots, onions, garlic, peppers, etc .... when all tender mash in pot ..then strain and refrigerate or freeze ...use as needed for any of the recipes you mentioned above....it is also very good for cooking rice it gives it a rich flavor...

Answer 4

Wild Mushroom Stock

Ingredients
1 ounce dried porcini mushrooms
1 tablespoon plus 1 1/2 teaspoons olive oil
4 ounces fresh mushrooms, sliced
2 medium carrots, peeled, diced
2 ribs celery, diced
1 medium onion, peeled, chopped
1/2 cup leek greens, chopped into 1 inch pieces
1/4 teaspoon dried thyme
2 bay leaves
6 sprigs parsley, chipped
1 large pinch dried sage
2 cloves garlic, chopped
coarse salt
9 cups fresh cold water

Method
Cover dried mushrooms with 1 cup hot water; set aside

Heat olive oil in a large stockpot over medium – high heat; add fresh mushrooms, carrots, celery, onion, leek, thyme, bay leaves, parsley, sage, garlic and salt. Cook, stirring frequently, 5 minutes.

Add dried mushrooms and soaking liquid plus 9 cups fresh cold water. Heat to boil, simmer 45 minutes. Strain stock through a fine – mesh sieve.

Answer 5

I make a nice veggie stock with potato peelings (I use the inside for something else) carrots, celery, onions, leeks, parsely, fresh or dried herbs, celeriac, turnips, and asparagus ends (you can use whatever veggies you prefer) I simply simmer it all for about 1/2 hours, then strain and use. I am allergic to tomato, so came up with this. Be sure to season it well with sea salt and fresh ground black pepper. It makes for a nice gravy too, just thicken with a little flour, potato starch, or corn starch-great over mashed potato or turnip, or cauliflower

Answer 6

Most stores carry prepared vegetable stock in a carton and some brands come in cans. I think the brand is Imagine in the carton.