Recipe for The Only All-Purpose Soup Stock Recipe You Will Ever Need 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 lb Parts (chicken parts for chicken stock, beef bones for beef stock, ham bone or hocks for ham stock, fish for fish stock, or assorted vegetables for vegetable stock)
3 qt Water
2 lrg Onions, diced
3 x Celery stalks with leaves, diced
4 x Scrubbed, unpeeled carrots, diced (up to 5)
3 lrg Garlic cloves, peeled and pressed
3 x Bay leaves
1 tbl Salt, or to taste
Instructions:
Instructions: I checked this great little book out of the library a couple days ago. Its called Simple Soups by Teresa Kennedy. Here are a few examples of her great sounding recipes!

Place all the ingredients in a large saucepan or stockpot and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 1 hour.

Strain the stock through a sieve or colander into another kettle. Return to the burner, turn heat to medium, and boil until the broth is reduced by one third. Use as desired, or divide into 2-cup portions and freeze for up to six months.

Makes 10 cups, or enough for 3 to 4 batches of soup

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