Garden salad stock
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Medium leeks green parts only well cleaned |
| 3 | Plum tomatoes, halved | |
| 1 | Handful cilantro | |
| 1 | Handful parsley | |
| 3 | Garlic clove(s), smashed | |
| 1 | small | Onion(s), quartered |
| 2 | Celery stalks | |
| 1 | Unpeeled carrot | |
| 1 | Handful lettuce leaves | |
| ¼ | cup | Stems and pieces of dried mushrooms or |
| 1 | teaspoon | Porcini Powder |
| 1 | Thyme sprig | |
| 1 | teaspoon | Black pepper |
| 6 | quarts | Water |
Directions
1. Combine the leeks, tomatoes, cilantro, parsley, garlic, onion, celery, carrot, lettuce, mushrooms or Porcini Powder, thyme, pepper, and water in a large stockpot. Bring to a boil over high heat; lower the heat and simmer uncovered for 1 hour.
2. Remove the pot from the heat and leave the vegetables in the stock for 1-1« hours. Strain the stock and discard the solids.
Can be refrigerated for 1 week, frozen for 3 months.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 33-34 Submitted By DIANE LAZARUS On 10-05-95