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Asian Chicken Soup This soup's Asian flavor is light but very tasty. I'm always looking for ways to utilize everyingredient and not waste anything. Save the bones to use in Roasting Chicken Stock . Makes 4 Servings Preparation Time: 45 Minutes 2 cups Roasted Chicken Stock 1/2 cup thinly sliced shiitake mushrooms Two 1/4-inch pieces fresh ginger 1 baby bok choy, sliced, or Napa cabbage 2 skinless chicken thighs 2 skinless chicken legs 1/2 cup trimmed and thinly sliced scallions 1 tablespoon tamari soy sauce 1 tablespoon rice wine (mirin) 1/2 teaspoon sesame oil 1 cup diced daikon radishes 1/2 teaspoon red pepper flakes 1 small red or yellow bell peeper, julienned 1. Place the chicken stock and 2 cups of water in 2-quart stockpot and bring to a boil. Add the ginger, chicken thighs and legs, tamari and wine. Bring back to a boil, then reduce the heat and simmer for 10 minutes. 2. Add the daikon and continue to simmer for additional 10 minutes. Add the bell pepper and mushrooms and simmer for 5 more minutes. Add the bok choy, scallions, sesame oil and red pepper flakes, and cook for 1 minute. 3. Remove the chicken from the soup and pull the meat from bones. Chop the meat and return to the soup. Remove the ginger pieces from the soup and discard, and serve. NOTES: Chicken breast can be used instead of legs and thighs. Poach whole chicken breast for 12 to 15 minutes and remove from the soup. Dice and return to the soup just before serving. Barley Miso Broth With Tofu And Vegetables Miso soup is known for its unique healing quality. The lighter barley miso in this recipe gives a clean, refreshing flavor to this classic miso soup. Miso should never be brought to a boil because boiling will destroy the beneficial cultures that make this soup so healthful. Makes 4 Servings Preparation Time: 30 Minutes One 5-inch Japanese kombu (kelp) 1/2 cup sliced bok choy 2 tablespoons tamari soy sauce 6 medium shiitake mushrooms, cleaned and sliced 1 sheet nori (seaweed) 1/2 pound diced firm tofu 6 medium cremini mushrooms, cleaned and sliced 4 scallions, trimmed and thinly sliced 2 1/2 tablespoons barley miso 1/2 cup julienned carrots 1. Preheat the oven to 350°F. Heat 1 quart of water to a boil in a small stockpot. Add the kombu and cook for 10 minutes. Lower the heat, add the vegetables and tamati, and simmer for 2 to 3 minutes. 2. Toast the nori in the oven for 3 to 5 minutes, until crispy. Slice the toasted nori into thin, matchlike strip. 3. Remove the pot from the heat and sprinkle in the tofu, scallions and nori. Mix in the miso thoroughly with a wooden spoon and serve immediately. Gently warm the next day if have leftovers. Chicken Soup With Mushrooms And Parsnips The gingerlike flavor from the carrotlike parsnips is the secret to this fantastic soup. This has become known as "Louie's penicillin." Makes 4 Servings PreparationTime: 45 Minutes 1 tablespoon olive oil 2 skinless chicken thighs 1 teaspoon minced garlic 4 cups Roasted Chicken Stock 1/2 cup chopped onions 1/2 cup diced carrots 1/2 cup thinly sliced chiitake mushrooms 1/2 cup chopped parsnips 1/2 cup dry cooking sherry Sea salt and freshly ground black pepper 2 skinless chicken legs 1. In a medium stockpot, heat the olive oil over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the carrots and parsnips and continue to cook, stirring, for 5 minutes. 2. Add the sherry and simmer until the liquid is reduce by half, 2 to 3 minutes. Add the chicken legs and thighs and stock and simmer for 30 minutes. 3. Remove the chicken from the soup and pull the meat off the bones. Chop the meat and add back to the soup with the shiitake mushrooms and simmer for 5 minutes. Season with salt and pepper to taste, and serve. Carrot And Ginger Puree If you're a carrot juice fan, this satisfying and delicious soup is for you. This is also a good vegetarian stand-in for Grandma's chicken soup when you're sick or feel like you need some good old-fashioned comfort food. The soup can also be strained through a fine-mesh strainer for a silky texture. Makes 16 Servings Preparation Time: 1 1/4 Hours 1 tablespoon olive oil 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried 3 tablespoons minced shallots 1 teaspoon minced garlic 2 cups carrot juice 2 tablespoons chopped fresh ginger 1/2 cup rice wine (mirin) 3 pounds carrots, peeled and chopped Sea salt 1/8 teaspoon freshly ground black pepper 2 cups cleaned and sliced leeks 2 cups chopped onions 1 cup low-fat, vanilla soy milk 2 1/2 quart Vegetable Stock or water 1. Heat the olive oil in a medium stockpot over medium heat. Add the shallot, garlic and ginger and cook, stirring, until the shallots are golden, about 2 minutes. Add the carrots, leeks and onions and cook, stirring, for 10 minutes. 2. Add the vegetable stock and thyme. Simmer for 45 minutes or until the carrots are soft. Add the carrot juice and wine and bring to a boil. Remove from the heat. 3. Puree the soup using an electric handheld blender or in a food processor. Season with salt and black pepper. Whisk in the soy milk slowly. Clam Stock When you are finished making this stock, hand chop the whole clams and refrigerate them to use in the New England-Style Clam Chowder. Makes 6 Cups Preparation Time: 30 Minutes 2 dozen cherrystone clams, chopped 1 large shallot, sliced 2 cups dry white wine 2 cloves garlic, sliced 1. In a medium stockpot, place the clams, wine, 1 cup of water, the shallots and garlic. Bring to a boil, then reduce the heat and simmer for 5 minutes, covered. 2. Remove any clams that are steamed open already and set aside in a bowl. Add 3 cups of water and simmer, covered, for 15 minutes more, removing the clams as they open. Strain the stock through a fine-mesh strainer or cheesecloth. Duck, Celery Root And Enoki Mushroom Soup The red wine and the duck stock give this brothy soup its rich full flavor. For a lighter version, try using chicken stock and chicken meat. Serve in a large bowl with cooked small pasta shells for a simple and complete meal in a bowl. Makes 8 Servings Preparation Time: 45 Minutes 1 tablespoon olive oil 1 cup chopped red bell peppers 1 tablespoon minced shallots 3 ounces enoki mushrooms (about 1/2 cup) 1/2 cup chopped onions 1 cup julienned leeks 2 cups tightly-packed, julienned spinach leaves 3/4 cup dry red wine, such as cabernet or merlot Sea salt and freshly ground black pepper 1 cup chopped celery root 1 cup chopped carrots Trimmed and sliced scallions, for serving 5 cups Duck Stock 8 to 10 ounces skinless duck leg/thigh meat on the bone 1. Heat olive oil in a medium stockpot over medium heat. Add the shallots, onions and leeks and cook, stirring, until the onions are translucent, about 5 minutes. Add the wine and simmer until the liquid is reduced by half. 2. Add the celery root, carrots, duck stock and duck legs and simmer for 20 minutes more. Add the red peppers, mushrooms and spinach and cook for 5 minutes. 3. Remove the duck legs and pull the meat from the bone. Chop the meat and return it to the soup. Season with salt and pepper to taste. Serve with sliced scallions. Duck Stock Take the extra time to trim all the fat from the duck bones. This will significantly reduce the fat content of the stock. Remember to use any unused portions of your duck for the other recipes in this book. Makes 5 Cups Preparation Time: 2 1/2 Hours 1 whole duck carcass, all fat removed 1 shallot, halved 1 large carrot, chopped 1 cup red wine, such as cabernet or merlot 1 medium onion, chopped 1 medium parsnip, chopped 10 whole black peppercorns 2 ribs celery, chopped 1. Preheat the oven to 375°F. Place the duck carcass in a roasting pan and roast for 30 minutes. Add all the vegetables to the roasting pan and roast an additional 30 minutes. 2. Transfer the carcass and vegetables to a medium stockpot and add 12 cups of water and the peppercorns. Bring to a boil, reduce the heat, and simmer for 1 1/2 hours. 3. Drain the roasting pan of any excess fat, then place the roasting pan on top of the stove over medium heat. Add the wine to deglaze the pan and scrape the drippings from the bottom of the pan. Add the pan drippings to the simmering stock. 4. Strain the stock through a fine-mesh strainer or cheesecloth and reserve in the refrigerator, for 3 to 4 days, for later use. You can freeze the stock for up to 90 days. Gazpacho This is a spiced version of the classic recipe. Try adding finely diced firm tofu for extra texture and protein. Makes 8 Servings Prep Time: 30 Minutes, + 2 Hrs Refrigeration 2 tablespoons olive oil 1/4 cup julienned fresh basil 1 tablespoon minced garlic 1/4 cup fresh cilantro 1 cup fresh or frozen (thawed) corn kernels 2 tablespoons balsamic vinegar Sea salt and freshly ground white pepper One 14 1/4-ounce can whole plum tomatoes Tabasco sauce 12 ounces tomato juice 1 cup diced jicama 2 tablespoons freshly squeezed lemon juice 1 cup peeled and diced cucumber 1/4 cup diced yellow bell peppers 2 tablespoons peeled and grated horseradish 1/4 cup diced red bell peppers 1. In a small skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, until golden, about 1 minute. Add the corn kernels and cook, stirring, for 5 to 7 minutes more. Remove from the heat and set aside. 2. In a large bowl, combine the tomatoes with their liquid, tomato juice, lemon juice, horseradish, basil, cilantro and vinegar. Season with salt, white pepper and Tabasco to taste. Add the cooked corn, jicama, cucumber and bell peppers. Mix well and adjust the seasonings. Refrigerate for at least 2 hour before serving. Lobster Stock What do you do with all of those shells from your summer lobster boil? I rinse and freeze them for a rainy day when I want to make this special stock. Brandy gives it a smoky, full-boiled flavor. Makes 10 Cups Preparation Time: 3 1/2 Hours Four 1 1/4-pound lobster (if you don't already have the shells) 2 carrots, chopped 2 ribs celery, chopped 1 onion, chopped 1 cup brandy, or dry cooking sherry 1. If you don't already have the shells, cook the whole lobster for 5 minutes in a large pot of boiling water. Drain and rinse under cold water. Remove the meat from the tails and claws and reserve the meat in the refrigerator for another use. If you have shells that you have frozen, be sure to rinse them under cold water before using. 2. Preheat the oven to 375°F. Place the shells in a roasting pan and roast for 30 minutes. Add the vegetables and roast for 30 minutes more. Transfer the shells and vegetables to a large stockpot. 3. Set the roasting pan on the stove top over medium heat and add the brandy to deglaze. 4. Add 1 gallon plus 2 cups of water and the pan drippings to the shells. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour. 5. Strain through a fine-mesh strainer or cheesecloth, return the stock to the pot, and simmer for 1 1/2 hours more. Strain through a fine-mesh strainer or cheesecloth again. This stock can be stored for 3 to 4 days in the refrigerator or kept frozen for up to 90 days. Lobster, Sweet Potato And Corn Bisque This soup will go head-to-head against any cream-based bisque. I believe in using fish stocks in fish-based soups and sauces to keep the flavor of the soup pure. Many chefs replace fish stock with chicken stock for stronger flavor. That is not our philosophy at Josie's. If you're going to replace the lobster stock in this recipe, I suggest using a vegetable stock, or even a vegetable bouillon. If you want a smoother textured soup, strain it through a fine-mesh strainer after you puree it, but this will reduce your yield. Makes 10 Servings Preparation Time: 3 Hours 2 medium sweet potatoes 1 cup dry white wine 1 tablespoon olive oil 1 cup brandy 3 cups chopped onions 10 cups Lobster Stock 1 cup chopped carrots 2 cups low-fat vanilla soy milk 1 cup chopped celery Sea salt and freshly ground black pepper 1 cup fresh or frozen corn kernels 1. Preheat the oven to 350°F. Scrub the sweet potatoes to clean and place in a baking dish. Roast in the oven for 1 hour and 15 minutes. Remove from the oven and set aside. 2. Heat the olive oil in a medium stockpot over medium heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the carrots, celery and corn, and continue to cook, stirring, for 5 minutes more. 3. Add the wine and brandy and simmer until the liquid is reduced by half, 4 to 5 minutes. Add the lobster stock and bring to a boil. Reduce the heat and simmer for 20 minutes. 4. Peel the cooled sweet potatoes and chop into large pieces (about 5 cups). Add to the soup. 5. Puree the soup with an electric handheld blender or in a food processor. While blending, add the soy milk slowly. Season with salt and pepper to taste and serve. New England-Style Clam Chowder I suggest making your own clam stock and using fresh clams bought from your local seafood store when making this soup. But if you don't have the time, buy a commercially canned clam broth, available at all food markets. Make sure there is no MSG (monosodium glutamate) in your ingredients. You can usually find fresh chopped or minced clams at most seafood stores. When I came to New York from San Francisco and opened my first restaurant, Coastal, my recipe for New England Clam Chowder won the New York Time's "Best of the Best" in the chowder category two years in a row. I felt challenged to try to reproduce the gorgeous flavor of that dairy laden version minus the dairy and this recipe is a real winner. My secret ingredient is the spicy chicken sausage that replaces the traditional slab bacon. Makes 12 Servings Preparation Time: 1 1/2 Hours 1 tablespoon olive oil 1 1/4 cups chopped fresh clams 3 cloves garlic, sliced 1/2 teaspoon chopped fresh thyme 1 large shallot, sliced 1/2 teaspoon chopped fresh oregano One 4-ounce precooked, spicy 3 cups peeled and diced Idaho potatoes chicken sausage, sliced 2 cups canned whole plum tomatoes 1/2 cup chopped fresh parsley 2 tablespoons Worcestershire sauce 1/4 cup trimmed and chopped scallions 1 cup diced bell peppers 1 cup diced carrots 2 teaspoons Old Bay Seasonings 1 cup diced onions Freshly ground black pepper 1 cup diced celery 2 cups plain soy milk 1 cup fresh or frozen corn kernels 4 tablespoons arrowroot 6 cups Clam Stock or commercial clam juice (no MSG) 1. Heat the olive oil in a medium stockpot over medium-high heat. Add the garlic and shallots and cook, stirring, until the shallots are golden, 1 to 2 minutes. Add the sausage and cook, stirring, until browned, about 5 minutes. Add the tomatoes and Worcestershire sauce and simmer 5 minutes. Puree the mixture with an electric handheld blender or in a food processor and return to the pot. 2. Add the bell peppers, carrots, onions, celery, and corn and simmer 10 minutes. Add the clam juice, clams, thyme and oregano. Simmer 25 minutes more. 3. Add the potatoes. parsley and scallions. Simmer 15 minutes more, stirring frequently to avoid burning. Add the Old Bay Seasoning and black pepper to taste. Then whisk in the soy milk. 4. In a separate bowl. Mix the arrowroot with 1/4 cup water and add to the chowder and cook for an additional 3 to 4 minutes, then serve. Refrigerate for up to 5 days. Bring to a simmer when re-heating. Puree of Black Bean Soup with Chili and Herbs This is an incredible soup for people who love herbs and spices. It's got a real kick to it, so get ready for that one-two punch! Try garnishing with one of the salsa recipes for some extra zing. This soup is designed to be made in big batch and freezes well. Makes 14 Servings Prep Time: 2 Hrs, + Overnight Bean Soaking 8 cups dried black beans (almost 3 1/4 pounds) 1/4 teaspoon cayenne pepper 1 1/2 teaspoon chili powder 2 1/2 quarts Vegetable Stock or water 1 teaspoon curry powder 1 teaspoon ground cumin 2 tablespoons chopped fresh oregano or 1 tablespoon dried 1 teaspoon paprika 1 teaspoon ground coriander 1 tablespoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 2 tablespoons minced shallots 1 tablespoon minced garlic Sea salt 1 1/2 cups finely chopped carrots 1/3 cup chopped fresh cilantro 2 cups minced onions Tofu Sour Cream for garnish, optional 1 cup finely chopped celery 5 tablespoons rice wine (mirin) 1. Rinse the beans and soak them overnight in a pot with enough water to cover by 3 inches. Drain and rinse the beans the next day. Place in medium stockpot and add enough water to cover. Bring to a boil and simmer for 10 minutes. Reduce the heat and simmer for 50 minutes or until the beans are semisoft. Add water if necessary to keep the bottom from burning. Drain the beans and set aside. 2. Heat the vegetable stock in a medium stockpot. Add all the ingredients except for the black beans, salt, pepper, cilantro and garnish. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the beans, pepper and salt to taste. Continue to cook for 10 minutes. Remove from the heat and puree the mixture with an electric handheld blender or in a food processor. 3. Add the cilantro and serve with a dollop of Tofu Sour Cream, if desired. Puree Of Wild Mushroom Soup With Tarragon This is one of the easiest soups you will ever make. It has great flavor and is low-fat, too. For a special treat, drizzle white truffle oil over the top just before serving. Makes 16 Servings Preparation Time: 1 1/4 Hours 2 1/2 quarts vegetable stock or water 1 tablespoon minced shallots 8 ounces cremini mushrooms, sliced 2 tablespoons minced fresh tarragon 6 ounces shiitake mushrooms, sliced Sea salt and freshly ground black pepper 6 ounces portobello mushrooms, sliced 1 cup low-fat plain soy milk 2 pounds Idaho potatoes, peeled and chopped Chopped fresh chervil, for garnish 2 tablespoons minced garlic 1. Heat the vegetable stock in a medium stockpot. Add the mushrooms, potatoes, garlic, shallots, and tarragon. Bring to a boil, then reduce the heat and simmer about 45 minutes, or until the potatoes are soft. 2. Puree the soup with an electric handheld blender or in a food processor. Season to taste with salt and pepper. Whisk in the soy milk and serve. Garnish with chives or chervil. Roasted Chicken Stock Chicken soup can sometimes be deceiving because what usually gives it that wonderful full flavor is the fat from the chicken skin. When making this recipe, take the time to trim all the fat away from the chicken carcass. The roasting of the chicken dries up any excess fat and gives this a unique flavor that will be present in all of the soups and sauces you use it in. Makes 6 Cups Preparation Time: 2 Hours 2 chicken carcasses, trimmed of all fat 1 head garlic, cut in half 2 ribs celery, chopped 1 large carrot, chopped 1 medium onion, chopped 1 cup dry cooking sherry 1. Preheat the oven to 350°F. Place the chicken carcasses in a roasting pan and roast for 30 minutes, turning several times. Add the celery, onion, garlic and carrot to the roasting pan and roast 30 minutes more. 2. In a medium stockpot, add 10 cups of water and the roasted bones and vegetables. Bring to a boil, then reduce the heat and simmer for about 1 hour. 3. Drain the roasting pan of any excess fat, then place the roasting pan on top of the stove over medium heat. Add the sherry to deglaze the pan and scrape the dripping from the bottom of the pan. Add the pan drippings to the simmering stock. 4. After and additional hour, strain the stock through a fine-mesh strainer or cheesecloth, refrigerate for up to 5 days or freeze within 2 days until needed. Roasted Kabocha Squash Soup Kabacha is similar to butternut squash. It has a little deeper flavor but you can substitute butternut squash if you can't find it. This incredible soup has been on the menu at Josie's and Josephina's since the day we opened, and has been featured in numerous publications throughout the country and as far away as Japan. Refrigerate it overnight, partially uncovered, for optimum flavor. Reheat to a simmer before serving. Makes 8 Servings Preparation Time: 2 Hours 1 Whole kabocha or butternut squash, halved and seeded 1 tablespoon minced garlic 1 cup chopped celery 1 tablespoon honey 1 cup dry white wine 1/4 teaspoon ground cinnamon 4 cups Vegetable Stock or water 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 2 cups plain, low-fat soy milk 1 medium sweet potato, scrubbed Sea salt and freshly ground white pepper 1 tablespoon plus 1 teaspoon olive oil 2 cups chopped yellow onions Toasted pumpkin seeds, optional 1. Preheat the oven to 350°F. Rub the 2 halves (meat side only) of squash with the honey, cinnamon, allspice and nutmeg. Rub the whole sweet potato with 1 teaspoon of the olive oil. Place the squash and sweet potato in a roasting pan or baking dish and roast for 1 hour. Remove from the oven and when cooled, scoop the meat out of the squash.. Peel and coarsely chop the sweet potato. Set aside. 2. In a medium stockpot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onions, garlic and celery and cook, stirring, until softened, 5 to 7 minutes. Add the wine and simmer for 10 minutes. Add the stock and simmer for 15 minutes more. 3. Add the squash meat and sweet potatoes to the pot and simmer for 10 minutes, or until the sweet potatoes are tender. Remove from the heat and puree the mixture with an electric handheld blender, or in a food processor. Strain the soup through a fine-mesh strainer for a smoother texture, season and serve. Garnish with toasted pumpkin seeds, if you wish. Summer Fruit Soup This is a great start to any summer barbecue. It is also an excellent intermezzo. Leftovers can be used to make a healthful and delicious fruit smoothie the next day. Makes 6 Servings Prepn Time: 20 Mins, + Several Hrs To Chill 1/2 honeydew melon, peeled, seeded and diced 1/4 teaspoon sea salt 1/2 cup sliced strawberries 1 ripe mango, peeled and sliced 1/2 cup whole blueberries 2 cups low-fat almond milk or soy milk 2 tablespoons sliced mint leaves One 6-ounce container strawberry soy yogurt 1. In a food processor, add the honeydew and mango. Add the almond milk, yogurt and salt and puree until smooth. Refrigerate for several hours. 2. Serve the mixture in chilled shallow bowls, garnish with strawberry slices, blueberries and mint chiffonade. Tomato And Chickpea Bisque Your family will think you spent hours in the kitchen when you serve them this soup but your secret is safe with me. This intensely flavored soup is quick and easy to make. Strain through a fine-mesh strainer for a more refined texture. For a crunchy garnish, try using croutons with a dollop of pesto. Makes 8 Servings Preparation Time: 20 Minutes 1 tablespoon olive oil 1 teaspoon minced fresh oregano 1 tablespoon minced garlic 1 teaspoon red pepper flakes, optional 1 tablespoon minced shallots 1 cup chopped onions 1 1/2 cups (15-ounce can) canned, drained chickpeas 4 cups canned whole plum tomatoes, drained 2 cups plain soy milk 1/2 cup minced fresh basil Sea salt and freshly ground black pepper 1 Teaspoon minced fresh thyme, or 1/2 teaspoon dried 1. In a medium stockpot, heat the olive oil over medium heat. Add the garlic and shallots and cook, stirring, until golden, about 2 minutes. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the tomatoes and bring to a simmer. Add the basil, thyme, oregano and pepper flakes, if desired, and simmer for 5 to 7 minutes. Add the chickpeas and soy milk and season with salt and pepper to taste. 2. Puree the soup using an electric handheld blender or blend in a food processor, and serve. Tomato And White Bean Soup With Roasted Vegetables This is an adaptation of Grandma Josephina's famous minestrone soup. It's a classic and was one of my favorites when I was a kid. Makes 6 Servings Preparation Time: 45 Minutes 2 tablespoons olive oil 1/3 cup diced carrots 6 cloves garlic, minced 1/3 cup diced eggplant One 14 1/2-ounce can whole plum 1/3 cup diced celery tomatoes, drained 1/3 cup diced parsnip 20 fresh basil leaves 1/3cup diced onions 5 fresh sage leaves Salt and freshly ground black pepper 1 2/3 cups Vegetable Stock or water One 15-ounce can white beans, drained and rinsed 1. In a medium stockpot, heat 1 tablespoon of olive oil over medium heat, add the garlic, and cook, stirring, until golden, about 1 minute. Add the tomatoes, 14 of the basil leaves and the sage leaves. Cook for 7 minutes, then add vegetable stock. Bring to a boil and reduce the heat to a simmer for 15 minutes. 2. Meanwhile, preheat the oven to 350°F. Toss all the vegetables with the remaining 1 tablespoon olive oil. Season with salt and pepper to taste and place on a nonstick baking tray. Roast in the oven for 15 minutes, or until the vegetables are tender. 3. Add the beans to the soup and stir. Remove from the heat and puree soup with an electric handheld blender or in a food processor. Season with salt and pepper to taste. 4. Add the roasted vegetables to the soup puree and stir over low heat. Serve, garnished with the remaining 6 basil leaves. Vegetable Stock Commercial vegetable stocks are easily found in any supermarket, but spending the time to create your own stock is well worth the time and effort. It's healthier and more pure in flavor than the store-bought version. Makes 6 Cups Preparation Time: 1 Hour and 50 Minutes 2 medium onions, quartered and unpeeled 3 garlic cloves 1 tablespoon olive oil 2 medium carrots, sliced 1 inch thick 1/2 bunch parsley 5 celery ribs, sliced 1 inch thick 10 peppercorns 1 medium bell pepper, quartered and seeded 2 bay leaves 3 sprigs fresh thyme (optional) 2 cups mushroom stems and pieces 1. Preheat the oven to 400°F. Toss all the vegetables, except the mushroom pieces, and the garlic in 1 tablespoon olive oil. Place in a roasting pan and roast for 30 to 40 minutes. (Place the mushroom pieces in the roasting pan for the last 15 minutes.) Add 1/2 cup of water if the vegetables are beginning to stick to the bottom of the pan. 2. Place the vegetables in a 4-quart stockpot. Scrape the bottom of the roasting pan into the pot and add 2 quarts of water. Add the parsley, peppercorns, bay leaves and thyme to the stockpot. Bring to a boil and reduce to a simmer for 1 hour. Strain through a fine-mesh strainer or cheesecloth. The stock can be stored in the refrigerator for up to 5 days.
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