This is an excellent base for clear soups or whenever you want a lighter-looking (and tasting) broth for your soup. It's especially tasty with matzah balls, for a delicious vegetarian Passover dish.
Ingredients
1-2T unsalted butter or olive oil (butter adds a nice flavor without much extra fat)
1 large sweet onion, peeled and chopped into ½ inch chunks
4 celery stalks (including leaves – they add lots of flavor!), chopped
2 carrots, peeled and chopped (it's ok to include carrot tops, but not the greens)
1 head garlic, sliced in half (remove outer skin around the bulb, but don't peel every clove)
2 bay leaves
½ t salt
¼ to ½ t poultry seasoning (to taste; add ¼ t first, then taste before adding more)
4-5 cups water (to taste; less water intensifies the flavor)
½ cup minced fresh parsley
Instructions
Place butter/oil in a heavy-bottomed pot (preferably a stockpot) and heat over medium heat. Add onions and cook until soft (3-5 minutes).
Add celery, carrots, garlic, bay leaves, and water.
Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.
Add parsley and simmer for another 10-15 minutes.
Strain and add broth to soup.
This makes a good soup all by itself. Just remember to remove the garlic bulb before serving.
Recipe by Culinary Musings at http://www.culinarymusings.com/2007/10/low-sodium-vegetable-soup-stocks-for-the-low-salt-diet/