Yield: 7 cups
|1||Yellow onion thinly sliced|
|1||Leek top washed and chopped|
|4||Garlic clove(s) in skins, crushed|
|1 ounce||Dried shiitake mushrooms|
|½ teaspoon||Black peppercorns|
|½ pounds||Mushrooms, sliced|
|2 smalls||Carrots, sliced|
|6||Sprigs parsley, chopped|
|2||Sprigs marjoram or oregano|
|9 cups||Cold water|
In a stockpot, combine onion, leek top, garlic and salt with just enough water to start the vegetables cooking, about cup. Stir the vegetables, cover the pot, and cook gently over medium heat until the vegetables are wilted and tender, about 15 minutes. Add the remaining ingredients (including the tomatoes if you're using them), bring to a boil, reduce heat, and simmer uncovered for 1 hour. Pour the stock through a strainer, pressing as much liquid as possible from the vegetables before discarding them.
Note: for a lighter-tasting stock with a more complex flavor, add 1 lbs coarsely chopped tomatoes or one 28-oz can tomatoes.
Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95