Chicken stock or bone broth - Maria Schwab

Roast one whole chicken - let cool and debone. Enjoy the meat for dinner, then save and collect the bones from several times.

Place the bones in a stockpot filled with at least 4 quarts of purified water and 2 Tbsp of apple cider vinegar or any other mild vinegar. Bring to a boil and turn off and let rest for 1 hour. I add discarded eggshells for more calcium.

While the concoction is resting, chop up 3-5 ribs of celery, 2-4 carrots, and 1-3 onions.

When the timer goes off, add the veggies to the stock and bring to a boil. Skim off the scum or froth.

Have the stockpot on heat low enough to cause some movement in the liquid. We don't want a rolling boil.

Cook uncovered for a cumulative time of 6-24 hours. SO turn off and turn on your stove. Remember to bring to a boil after you have left the stock on the stove for a while.

Skim and discard any additional scum or froth.

Chop and add your parsley or other aromatics about 10 minutes before completion. Let cool in stockpot then pour through a sieve and place in jars.

Place in fridge to finish cooling, then place in freezer.

Important: Always leave at least 2 inches at the top of the jar for expansion during freezing.

Stock will be goo in the fridge for at least 5-7 days and in the freezer, it will last for at least 6 months or longer. When defrosted, bring to a boil and then use.

Winter Vegetable Soup - Courtney Homer

(Sorry about the lack of photos)

2 Leeks; cleaned and chopped
2 lg Onions; chopped
6 Carrots; chopped
1 bunch Watercress; chopped (if desired)
1/4 lb Butter, unsalted
4 lg Tomato; blanched, chopped
2 large potatoes peeled and chopped
1/2 c Mushrooms; sliced
1/2 c Cream, heavy
Salt; to taste
Pepper, black; to taste
Pepper, white; to taste

In a large saucepan, combine the butter, leeks, carrots, onions, potato, and spices. Cover with water and simmer until the vegetables are tender.

When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy (or use an immersion blender - this is my preferred method. Just be sure to leave some chunks). Pour contents back into the saucepan.

Add cream, chopped tomatoes, mushrooms. Season to taste with salt, black pepper and white pepper. Simmer about 5 more minutes.  Add watercress just before serving.

**Notes: This is a forgiving recipe, so play with it. I like a few more mushrooms so probably add close to a cup. The original recipe calls for twice the amount of butter, so do what tastes good to you.