brown soup stock

Name: Brown Soup Stock
Cuisine: American
Ingredients: 3 pound(s) bones: beef, veal, chicken, or turkey; 2 - carrots, sliced, divided; 2 - onions, sliced, divided; 1 cup(s) celery, chopped with tops; 4 sprig(s) parsley; 2 teaspoon(s) salt; 6 - peppercorns; 8 cup(s) water

(1 RATING)

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Marcia McCance

Stone Mountain, GA

Updated on Apr 10, 2013

If you don't want to use bouillon because of all the chemicals... why not make your own? It's easy, it's healthy, and tastes way better, too. Some people call it "bone soup" and it is actually good for your bones, too!! This is from The Woman's Day "Collector's Cookbook" which they printed in the magazine on May 13, 1980. It was in my mother's recipe drawer.

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prep time

cook time

method Slow Cooker Crock Pot

yield

Ingredients

3 pounds bones: beef, veal, chicken, or turkey
2 - carrots, sliced, divided
2 - onions, sliced, divided
1 cup celery, chopped with tops
4 sprigs parsley
2 teaspoons salt
6 - peppercorns
8 cups water

How To Make brown soup stock

Step 1

In a shallow roasting pan bake bones, 1 carrot, and 1 onion, in preheated 400 F oven for 30 minutes or until browned.

Step 2

Place bones and vegetables with remaining ingredients in slow cooker. Cook on low for 7 to 9 hours.
Step 3

Strain the stock. Cool; pour into freezer containers, label and freeze.
Step 4

Makes about 6 cups stock, lasts in freezer for up to 3 months.
Step 5

NOTE: You can do the same with the left over turkey carcass at Thanksgiving and you don't have to roast it first, because you already have. Just throw it in the slow cooker with the other ingredients. I have a friend who swears that this is one of his favorite soups from childhood.
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