Soups are staple this time of year, and having a rich broth on hand is sure to add extra flavor to your soup of choice. Find two different recipes to get you started – beef bone broth and a vegetarian mushroom stock. Each one can be made ahead of any upcoming outdoor adventures or stored in your freezer up to three months.
Vegetable Stock Recipe
Looking for some depth of flavor without any of the meat? Try a hearty and delicious vegetable stock. In this preparation, we used a simple combination of onions, celery, carrots, fennel and dried shiitake mushrooms (for a little added umami flavor) but feel free to mix and match any of the trimmings and scraps from your food preparation. It’s the perfect way to use up all the excess food scraps after a week or two of meal prep.
Gear:
Ingredients:
- Bay leaves
- Salt and pepper to taste
- Sliced garlic
- 2 carrots, peeled and halved crosswise and coarsely chopped
- 2 celery stalks, halved crosswise and coarsely chopped
- 2 onions, coarsely chopped
- 1 fennel bulb halved, coarsely chopped
- 16 oz of dried shitake mushrooms
- 2 cups of water
Method:
Preheat your Home and Camp Cookset (or Al Dente Pot) over medium heat. First add aromatics, then all the coarsely chopped vegetables. Cook, stirring occasionally, until the vegetables become soft and slightly translucent. Approximately 12-15 minutes. Once the vegetables are ready, add water and dried shiitake mushrooms and simmer for another 45 minutes, then season with salt and pepper to taste before straining. Store in the fridge for 3-5 days or freeze for up to 3 months.
Make it ahead of time for your next outdoor adventure.
Bone Broth Recipe
A flavorful and hearty broth is foundational for winter soups. Making broth is an easy way to clean out your fridge – plus it’s easy to store for future use. Find a simple recipe for beef bone broth below, and get creative with ingredient substitutions to suit your preferences.
Gear:
- Classic Kettle 1.8
- Home & Camp Cookset 26cm
- Cast Iron Oven
- Tableware Set Family
- Tobachi Small in White
Ingredients:
- Bay leaves
- 2 carrots, peeled and halved crosswise
- 2 celery stalks, halved crosswise
- 2 onions
- 5 parsley sprigs or 10 stems
- 4 thyme sprigs
- 3 tablespoons of tomato paste
- 1 cup dry red wine
- Black peppercorns
- 2 cups of chicken stock
- 6 lbs of beef bones
- 1 lb beef marrow bones
Method:
Preheat the Cast Iron Oven 26cm or other cast iron pot over high heat for 12-15 minutes. Once hot, place bones in the cast iron and brown for about 45-60 minutes, rotating throughout. While the bones are cooking, brown the aromatics in a few tablespoons of olive oil in the Home and Camp Cookset. Once they’re browned, add the bones, tomato paste, and water to the pot with the aromatics. Next, place the Cast Iron Oven over a burner set to low heat and add the red wine. Remove any caramelized bits with a spatula then combine everything into the Home and Camp Cookset or Al Dente pot. Bring the mixture to a boil, then let simmer for 5 hours before straining. Store in the fridge for 3-5 days or freeze for up to 3 months.
Make it ahead of time for your next outdoor adventure.
Recipe credit: Adapted from Samin Nosrat’s chicken stock recipe from the book Salt Fat Acid & Heat (page 271-272).
Application:
Whether you’re interested in a meat or vegetable forward broth, we’ve created two simple recipes which can be created using either type of broth. Try the White Bean Kale Soup or French Onion Soup and let us know which one you prefer!
