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From:	Deborah (Recipes.vegsource.com)
Subject:	A Fine Broth of a Soup
Date:	October 16, 2009 at 2:20 pm PST

In Reply to: Soups posted by Ashu on October 16, 2009 at 12:33 pm:

One batch of this can become many kinds
of soup, by adding different vegetables
(tomatoes, potatoes, greens, corn, etc),
grains (rice, millet, etc), beans, etc.

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Basic Soup Broth

2 quarts water
1 large onion, peeled and chopped
2 carrots, peeled and chopped
3 stalks celery, diced
1 cup soybean sprouts (optional)
1 cup chopped mushrooms (optional)
1/4 cup vegetarian "beef" or "chicken" bouillon
powder (optional)
1/2 tsp sugar (optional)

Put all except bouillon powder in a large
saucepan.
Bring to boil.
Turn heat to simmer, and simmer for 1 hour.
Strain.
Adjust seasonings to taste (salt, pepper, Kitchen
Bouquet, etc).
Add bouillon, if desired.

Use as desired, in soups, stews, gravies, etc.

Can be frozen for later use.
(Freeze in ice cube trays, to make "soup cubes".)

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NOTE:
For quick soups, use canned vegetable broth
or water + bouillon powder/cubes
in place of homemade broth.

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