Jocie's Turkey Broth

Recipe By     :
Serving Size  : 12   Preparation Time :3:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Whole         Turkey Wings
   6      Quarts        Water -- or to cover meat
   4      Whole         Carrots -- thinly sliced
   4      Whole         Celery Ribs -- thinly sliced
   1      Large         Onion -- thinly sliced
   5      Whole         Garlic Cloves -- thinly sliced
   4      Whole         Chicken Bouillon Cubes
   2      Tablespoons   Salt -- or to taste
                        _____Tie In Doubled
          h___________ 
   3      Whole         Bay Leaves
     1/4  Teaspoon      Marjoram
  10      Whole         Peppercorns
   1      Whole         Allspice
   1      Tablespoon    Thyme -- leaves
   2      Tablespoons   Parsley -- flakes

Cook gently for several hours (as long as 5), until turkey is falling off the bones.
Skim off fat, discard vegetables and turkey (the meat will be thoroughly cooked out and dry
the broth will be infused with all the meat's flavoring).  Strain the broth through a
very fine mesh, or several layers of cheesecloth.  Correct the seasoning, and
serve with noodles or dumplings.
Optional:  The soup may be boiled down after straining, and clarified to serve
as a consomme.

                      Light Vegetable Broth (Vegan)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6 1/2  quarts        Water
   2      cups          White wine -- or unsweetened apple
   6                    Celery -- thickly sliced
   6                    Carrots -- scrubbed and
                         -- coarsely chopped
   2      large         Potatoes -- scrubbed and
                         -- coarsely chopped
   3      medium        Zucchini -- thickly sliced
   2      large         Onions -- chopped
   1                    Leek, white part only -- clean
                         -- thickly sliced
   5                    To 6 cloves garlic -- crushed
     1/2  pound         Mushrooms -- cleaned & left wh
  10                    Peppercorns
                        Large sprigs fresh parsley
                        Large sprigs fresh thyme
   2                    Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot.
  Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours.
Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers f
or use in recipes calling for vegetable stock or broth.

                      Light Vegetable Broth (Vegan)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6 1/2  quarts        Water
   2      cups          White wine -- or unsweetened apple
   6                    Celery -- thickly sliced
   6                    Carrots -- scrubbed and
                         -- coarsely chopped
   2      large         Potatoes -- scrubbed and
                         -- coarsely chopped
   3      medium        Zucchini -- thickly sliced
   2      large         Onions -- chopped
   1                    Leek, white part only -- clean
                         -- thickly sliced
   5                    To 6 cloves garlic -- crushed
     1/2  pound         Mushrooms -- cleaned & left wh
  10                    Peppercorns
                        Large sprigs fresh parsley
                        Large sprigs fresh thyme
   2                    Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot.
  Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours.
Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers f
or use in recipes calling for vegetable stock or broth.

                      Lord and Taylor's Scotch Broth

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups/Stews                      Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Breast of Lamb w/bone -- or
                        Stewing lamb
   8      cups          Cold water
     1/2  cup           Pearl barley
   2      tablespoons   Butter
   2                    Carrots -- peeled and diced
   1                    White turnip -- peeled/diced
   2                    Ribs celery -- diced
   1                    Onion -- diced
                        Salt & pepper to taste

1. In a large stockpot, cover the lamb with cold water; bring to a boil.
Add the barley, partially cover the pot, and simmer until the meat and barley is tender,
1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones,
and return the meat to the soup.Continue simmering the soup.

3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion
and cook stirring often for 10 minutes.

4. Add the vegetables to the soup. Simmer until the vegetables are tender, about
10 minutes more. Season with salt and pepper to taste.

                  Michaelmas Broth - Potes Gwyl Mihangel

Recipe By     :  from Wales
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews                      Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         Chicken *
   2      liters        Water
   1                    Onion -- diced
  50      grams         Carrot -- diced
  50      grams         Celery -- cut up
   2      tablespoons   Rice -- long grain
                        Salt & pepper

Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery.
Season. Bring to the boil. Cover and simmer for 3 hours.
Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain
the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes.
Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs.

* Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey c
arcase can be used instead of a whole bird.

         Onion Broth

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Calf's feet or soup bones
   2      tablespoons   Oil or butter
   5      pounds        Yellow onions -- peeled and roughly c
   2      tablespoons   Minced garlic
     1/4  teaspoon      Ground mace
   4      cups          Chicken stock or water
   4                    Bay leaves
                        Salt and pepper -- to taste

PLACE BONES, oil and onions in a large pot and place over low heat. Cook, stirring, unti
l the onions change color from light to dark, about 1 hour.
Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for 45 minutes.
Remove the bones and bay leaves and serve the soup.

                      Pressure-Cooker Chicken Broth

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken pieces
   1      quart         Water
   2                    Chicken bouillon cubes
   1      small         Onion -- sliced
   1                    Celery stalk -- sliced
   1                    Carrot -- sliced
   1                    Bay leaf
     1/4  teaspoon      Dried thyme leaf
   6                    Black peppercorns
   1      teaspoon      Salt

Place chicken on a rack in a 4-quart or larger pressure cooker. Be sure cooker is no more than 2/3 full.
Add remaining ingredients. Check vent in cooker lid. Clear vent, if necessary. Place lid on cooker.
Bring cooker up to 15-pounds pressure, following manufacturer's direction. Maintain pressure
30 minutes. Remove cooker from heat. Cool cooker by running warm water over lid. 
Open cooker carefully, following manufacturer's direction.
Remove chicken pieces. Use for chicken fricassee, crepes or salad. Line a sieve with cheesecloth.
  Strain broth through sieve into a glass container.
Discard vegetables and
herbs.  To use immediately, spoon liquid fat from surface of hot broth. To use later, cool broth at room
temperature 30 minutes. Refrigerate until fat layer solidifies on top. Remove and discard fat.
Refrigerate, tightly covered, up to 3 days. For longer storage, freeze in an airtight container,
leaving 1-1/2 inches headspace. Makes about 1 quart.

                             Red Pepper Broth

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    red bell peppers
     1/2  tablespoon    olive oil
   1                    red onion -- sliced thin
   2      teaspoons     sugar
   2      cans          vegetable broth--
                        (14 1/2oz. each)
   1      teaspoon      turmeric
                        cayenne pepper

Peppers can be roasted ahead and kept for 2 days refrigerated, or frozen up to 1 month,
wrapped airtight.  Cut off sides and bottoms of bell peppers to make flat slabs, following
natural contours. Arrange skin-side-up on foil-lined baking sheet. Broil about 6 inches
from heat until blackened. Wrap in foil, cool, then slip off skins.  Heat oil in 2-quart
saucepan over medium-high heat. When hot, add peppers, onion and sugar. Cook,
uncovered, until onion is caramelized but not browned, about 10 minutes, stirring often. 
Add broth, turmeric and cayenne to taste. Simmer, covered, until vegetables are very soft,
about 10 more minutes.  Puree mixture in blender or food processor until smooth.
Adjust seasoning. Formatted by Lynn Thomas. Source: Los Angeles Times 2-5-97.6
servings. Each serving:42 calories; 614 mg sodium; 0 cholesterol; 2 grams fat; 4 grams
carbohydrates; 0 protein; 0.22 gram fiber.

                           Shortcut Beef Broth

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Beef                             Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lean boneless beef -- finely
                        Chop/grind
   1      large         Onion -- finely chopped
   2                    Carrots -- finely chopped
   1                    Celery stalk -- finely
                        Chopped
   2                    Whole cloves
   4                    Whole peppercorns
   6                    Parsley sprigs
   8      cups          Water

1. Combine all ingredients in a large pot. Bring to a simmer, stirring once or twice. Do not boil.

2. Partially cover pan and simmer gently for 45 minutes. Do not stir or skim broth while it cooks.

3. Strain broth through a cheesecloth-lined colander or wire-mesh sieve.
To use broth immediately, blot up liquid fat from surface by touching the
globules lightly with a paper towel. If you're not using it the same day,
refrigerate it; spoon off the fat when it solidifies on the surface.

4. Store in refrigerator several days, or freeze up to 8    months.

Makes 8 cups.

                      Special Low-Sodium Beef Broth

Recipe By     : American Heart Association Low-Sodium
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef or Veal Shank or Knuckle Bones
   3      quarts        Water
     1/2  cup           Onion -- Coarsely chopped
   1      each          Bay Leaf
   2      each          Whole Cloves
   1      teaspoon      Dried Thyme
   6      each          Peppercorns
   8      each          Parsley Sprigs

Preheat oven to 400 degrees F.  Place bones in a roasting pan and bake 25 to 30 minutes,
turning bones once.  Pour off
collected fat.  Transfer bones and remaining ingredients to a large stockpot.
Simmer 4 to 6 hours; do not boil.  Skim fat off the top. Strain through a fine
strainer lined with cheesecloth.  Refrigerate.  Fat will harden on the surface when chilled.
Skim fat from top. This dish may be served as a light soup or used in recipes calling for
beef broth. Makes 2 Quarts.

                               Tomato Broth

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Medium onion -- thinly sliced
   1      tablespoon    Peanut oil
   4                    Tomatoes (peferablr Israeli)
                        ? coarsley chopped
   2      tablespoons   Chopped fresh basil or
   2      teaspoons     Dried basil
   2      quarts        Chicken broth

In large pot,saute onion in hot oil until wilted,3 to 4 minutes.Add tomatoes,basil and broth
and bring to boil.Lower heat to simmer.Cover and cook 10 minutes

           Tregaron Granny's Broth - Cawl Mamgu Treagon - Welsh

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Bacon
   1      pound         Shin Beef
   1                    White Cabbage
     1/2  pound         Carrots
     1/2                Small Swede (Turnip)
     1/2  pound         Parsnips
   1      pound         Potatoes
   1      large         Leek
                        Oatmeal To Thicken

Use a large saucepan and see that all the meat and vegetables are covered by water.
Boil ingredients, except leek, together, and leave to simmer as long as you wish.
Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish
most commonly served for dinner on the farm during the winter months, in the counties
of South and West Wales. The broth itself would be served in basins or bowls,
with bread, and the meat and vegetables served as a second course.

  Vegetable Broth "Pure & Simple"

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Vegetarian                       Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Tomato juice -- or V-8
   2 1/2  cups          -Water
     2/3  cup           Soy sauce
   2                    Garlic cloves -- or more mince
   2      large         Onions; chop -- or flakes
   1      tablespoon    Basil

Use for cooking seitan - or whatever. It can be reduced by boiling and thickened with
flour and water, or arrowroot, and used as a gravy.

     Vegetable Or Potassium Broth

Recipe By     : The Mennonite Community Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers/Dips                  Beverages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          celery -- chopped
   3      cups          carrots -- chopped
   2      cups          spinach -- chopped
   1      cup           parsley -- chopped
   2      quarts        cold water
   1      teaspoon      salt

Mix chopped vegetables and add water and salt. Bring to boiling point and then
remove from heat and let stand 30 minutes. Strain and chill. Serve as an appetizer.
Makes 2-1/2 quarts.

                      Yellow Pea Broth with Tomatoes

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           Yellow split peas
     1/2  teaspoon      Turmeric
     1/2  teaspoon      Coriander
   8      cups          Water
     1/2  tablespoon    Peanut oil
   1      teaspoon      Mustard seeds
   3      large         Ripe tomatoes, peeled -- - seeded & chopped
   1      tablespoon    Corn oil
                        Salt & pepper
   2      tablespoons   Cilantro -- chopped

Combine spolit peas, turmeric, coriander, water & oil in a large pot.
Bring to a boil, stirring occasionally, reduce heat, partially cover &
cook until peas are soft & break down when crushed.  Puree till smooth.

Heat clean pot over moderately high heat, add mustard seeds & fry
till they begin to pop.  Add tomato & cook until it softens, 2 to 3 minutes.
Add pureed split pea mixture. Stir in corn oil & season. Serve hot or chiled, garnished with cilantro.