Basic Golden Stock
Recipe type: Soup & Stew
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.
  • 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
  1. 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).
  2. Add celery, carrots, garlic, bay leaves, and water.
  3. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.
  4. Add parsley and simmer for another 10-15 minutes.
  5. Strain and add broth to soup.
  6. This makes a good soup all by itself. Just remember to remove the garlic bulb before serving.
Recipe by Culinary Musings at