Type what you have

Ingredients

• ✓ bouquet garni
• fish head
• fish bone
• fish trimming
• butter
• leek
• carrot
• celery
• white wine
• water
• black peppercorn
• lemon

Instructions

1. 1 Wash fish in cold water and drain well.
2. 2 Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
3. 3 Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

By TerryWilson

Ingredients

• ✓ bouquet garni
• butter
• onion
• garlic
• chicken stock
• potato
• leek
• parsley
• vegetable bouillon
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender, about 30 minutes.
2. 2 Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.

By tellytubby

Ingredients

• ✓ bouquet garni
• water
• mushroom
• onion
• celery
• carrot
• garlic
• bay leaf
• salt
• black pepper

Instructions

1. 1 Combine water, mushrooms, onions, celery, carrots, garlic, bay leaves, bouquet garni, salt, and black pepper in a large soup pot; bring to a boil. Reduce heat; simmer until vegetables are very soft and liquid is reduced by half, 45 to 50 minutes.
2. 2 Strain broth into a jar with a lid; discard solids. Cool before covering and refrigerating.

By wsf

Ingredients

• ✓ bouquet garni
• water
• lentil
• salmon
• red onion
• chive
• olive oil
• red wine vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
2. 2 Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
3. 3 Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

By Lynn Pennec

Ingredients

• ✓ bouquet garni
• great northern bean
• ham
• ham bone
• tomato sauce
• onion
• celery
• parsley
• baking soda
• salt
• black pepper
• water
• potato
• carrot

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
3. 3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

By Steve A

Ingredients

• ✓ bouquet garni
• beef soup bone
• salt
• celery
• onion
• black pepper
• baby carrot
• parsley
• garlic
• barley

Instructions

1. 1 Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
2. 2 Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
3. 3 Remove and discard onion, bouquets garnis, celery, and parsley.
4. 4 Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

By Martha Dibblee