Olive Oil
1 LB White Button Mushrooms - stems removed and sliced or quartered. 
1/2 LB Baby Portobello Mushrooms - stems removed and sliced or quartered. 
1 Large Onion - peeled and large chopped
3 Med. Carrots - peeled and cut in 1 inch pieces
2 Large Stocks Celery – trimmed and cut into 1 inch pieces
1 TBLS Soy Sauce
1/2 Cup White Wine
10 to 12 Peppercorns
1 Large or 2 Medium Bay Leafs
2 TBLS Hope Springs Sedona Garlic Spice Blend
4 to 5 Green Onions - sliced
1 TBLS Salt
8 Cups Water

Directions

1. Drizzle olive oil in bottom of 10 to 12 quart stock pot and heat on medium heat. 
2. Add mushrooms. Sauté for 5 to 10 or until starts to turn light brown. 
 Add soy sauce and white wine to deglaze stirring constantly for 2 to 3 minutes. 
3. Stir in onion, carrots, celery and Sedona Garic Spice Blend, and sauté for 3 to 5 minutes.
4. Add water, green onion, peppercorns, salt and bay leaf. 
4. Cover and bring to a boil. Reduce heat and simmer for 2 hours. Stir occasionally. 
5. Let cool and strain liquid through cheesecloth or sieve (discard the veggies). 
 Refrigerate the stock.

Imagination Kit: Try using other Hope Springs Gourmet Spice Blends such as Breakfast @ Tiffany's or

                            Rocky Mountain Way!

Leftover Chicken Bones & Skin 
          (I use leftovers from a rotisserie chicken)
3 Stocks Celery – trimmed and cut into 2 inch pieces
3 Medium Carrots – peeled and cut into 2 inch pieces
1 Medium Onion – peeled and quartered
1 Lemon - quartered
4 Garlic Cloves - peeled
2 TBLS Hope Springs Breakfast @ Tiffany’s Spice Blend
1 Lg. or 2 Med. Bay leaves
10 Peppercorns

1. Place all ingredients in 12 quart stock pot and cover with water, about 1 to 2 inches over the bones and veggies. 
2. Place lid on pot and bring to a low simmer and then reduce heat to low. Simmer for 2 - 3 hours.
3. Let cool and strain liquid through cheesecloth or sieve (discard the bones & veggies). Refrigerate the stock.
​4. Skim any fat off that has risen to the top and discard (not down the sink).

Note: I divide the broth into 2 cup measurements, freeze to save for use in all my recipes that call for chicken broth. Also works well with leftover Turkey bones!

4 to 5 LBS. Meaty Beef Stock Bones with lots of marrow - 
 Cut to expose marrow if possible
1 LB. Stew Meat and/or beef scraps - cut into 2 inch pieces
Olive Oil
1 - 2 Medium Onions - peeled and quartered
2 Lg. Carrots - peeled and cut in 2 inch pieces
2 Stocks Celery – trimmed and cut into 2 inch pieces
4 Garlic Cloves - peeled
2 TBLS Hope Springs Brazilian Cafe Dry Rub Spice Blend
1 Lg. or 2 Med. Bay leaves
10 Peppercorns

1. Rub olive oil over the stew meat, onions, and carrots. Place in a large, shallow roasting pan with stock bones & 
 beef scraps. Roast in 400 degree oven for around 45 minutes, turning the bones and meat pieces after 20 
 minutes, continue cooking until brown. If bones start to char, lower the heat as should be browned and not burnt. 
2. Place bones, meat and veggies in 12 to 16 quart stock pot.
3. Place roasting pan on stove on low heat (might cover two burners) and add 1/2 to 1 cup water. Use spoon or 
 spatula to scrap and loosen the brown bits. Pour water with bits in stock pot with bones & veggies. 
4. Add celery, garlic bay leaves, peppercorns and Brazilian Café Dry Rub. 
 Cover with water, about 1 to 2 inches over the bones and veggies. 
5. Loosely place lid on pot and bring to a low simmer and then reduce heat to lowest setting possible. 
 Simmer for 2 - 6 hours. Note: The liquid should be at a bare simmer. 
 Do NOT stir while cooking or will turn cloudy. 
6. Let cool and remove bones. Strain liquid through cheesecloth or sieve (discard the bones & veggies). 
 Refrigerate the stock.
7. Skim any fat off that has risen to the top and discard (not down the sink).

Shells from 1 to 2 pound large Shrimp, Crab, Crawfish, and / or Lobster
Olive Oil
1 - 2 Large Onions - peeled and large chopped
3 Lg. Carrots - peeled and cut in 1 inch pieces
3 Stocks Celery – trimmed and cut into 1 inch pieces
4 Garlic Cloves - peeled & minced
1/2 Cup White Wine
1 - 2 TBLS Hope Springs Chesapeake Bayside Spice Blend
1 Lg. or 2 Med. Bay leaves
10 Peppercorns

1. Drizzle olive oil in bottom of 12 quart stock pot and heat. 
2. Add shells, onions, carrots and celery. Sauté for 15 minutes or until lightly browned. 
 Add garlic and cook a couple more minutes. 
3. Add wine, peppercorns, Chesapeake Bayside Spice Blend, and enough water to cover about 
 1 to 2 inches over shells and veggies. 
4. Cover and bring to a boil. Reduce heat and simmer for 1 to 2 hours. 
5. Let cool and strain liquid through cheesecloth or sieve (discard the shells & veggies). 
 Refrigerate the stock.

(Most any left over vegetables are perfect for making stock!)
Olive Oil
1 - 2 Large Onions - peeled and large chopped
3 Lg. Carrots - peeled and cut in 1 inch pieces
3 Stocks Celery – trimmed and cut into 1 inch pieces
Handful of Cauliflower
Handful of Broccoli
1 Small Yellow Squash - ends cut and cut into 1 inch pieces
4 Garlic Cloves - peeled & minced
1 - 2 TBLS Hope Springs Garden Fresh Spice Blend
1 Lg. or 2 Med. Bay leaves
10 Peppercorns

Small bundle fresh Parsley

Water

1. Drizzle olive oil in bottom of 12 quart stock pot and heat. 
2. Add onions, carrots and celery. Sauté for 15 minutes or until lightly browned. 
 Add garlic and cook a couple more minutes. 
3. Add remaining vegetables, peppercorns, Garden Fresh Spice Blend, and enough water to cover about 
 1 to 2 inches over and veggies. 
4. Cover and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour. 
5. Let cool and strain liquid through cheesecloth or sieve (discard the veggies). 
 Refrigerate the stock.

Imagination Kit: Try using other vegetables such as cabbage, zucchini, green beans, mushrooms, leeks or shallots.

                            Other Hope Springs Gourmet Spice Blends to season with are Breakfast @ Tiffany's and

                            Rocky Mountain Way!