Vegetable stock, home made
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions -- roughtly chopped | |
| 4 | Carrots -- roughly chopped | |
| 5 | Stalks Celery -- roughly | |
| Chopped | ||
| 4 | ounces | Mushrooms -- 120g, roughly |
| Chop | ||
| 4 | Cloves Garlic -- chopped | |
| 3 | Shallots -- chopped | |
| 6 | Sprigs Thyme | |
| 8 | cups | Water -- 2L/64 fl oz |
Directions
In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor.
Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to one week and can be frozen.
Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File