Make better soups with your own flavorful vegetable stocks. They’re superior to packaged stocks–adding richness, depth and flavor to soups and stews, and sauces.

Here’s a wealth of stock options:  4 easy ways to enrich your liquid assets:

Basic Light Vegetable Stock

Dark Vegetable Stock

Asian Soup Stock

Garlic Stock


Since each of these recipes yield 8 cups of stock which can be frozen for convenience, consider freezing the stocks in ice-cube trays, 1/2 cup or 1 cup or pint containers for easy access to small portions.

We’re reprinting these stocks for you from Moosewood Restaurant Daily Special which is filled with 275 fabulous recipes for soups, stews, salads and extras. So don’t stop with the stock options, make soup!

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