How to Make Liquid Soup

Liquid soup, or broth as it is more commonly known, is simple to make and can be the perfect food when ill or having dental work done.

Difficulty: Easy

Instructions

Things You'll Need:

• Stock pot
• Cheesecloth
• Various vegetables
• Various fresh herbs
• Fine mesh colander
• Tongs

1. Wash the vegetables and peel them if needed. Wrap the vegetables in cheesecloth and tie the four corners of the cloth together.

2. Rinse the herbs under cold running water, Use a second piece of cheesecloth to tie up the herbs.

3. Drop both cheesecloth packets into a stock pot, half filled with water. Bring it to a boil.

4. Turn the heat down to where the broth is slowly simmering. Allow it to cook for 1 to 2 hours or until the vegetables are tender.

5. Remove the pot from the heat. Use tongs to remove both the vegetable and herb packet and set these aside.

6. Line a fine mesh colander with cheesecloth and place in a bowl larger than the colander. Strain the broth though the colander.

7. Serve the broth immediately or store in glass jars in the refrigerator for up to 1 week.

Tips & Warnings

• For a meat-flavored broth, add chunks of meat, or meaty bones when adding the vegetable and herb packets. Chicken merely needs to be cut up to fit the stockpot as cooking the meat on the bone adds flavor.
• If desired, leftover liquid soup can be canned in a pressure cooker to preserve the broth for future use.
• The vegetable packet can be unwrapped and the vegetables served as a side dish with any entrée.