Vegetable stock (vegetarian feast)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 2 | mediums | Onions; quartered |
| 2 | mediums | Carrots; coarsely chopped |
| 2 | Stalks celery; coarsely chopped | |
| 2 | mediums | Potatoes; unpeeled, cut in |
| ; large pieces | ||
| ; up to 3 potatoes | ||
| 2 | Leeks; white part only, | |
| ; washed well and | ||
| ; coarsely chopped | ||
| 6 | Garlic cloves; peeled | |
| 4 | Sprigs fresh parsley | |
| 1 | Bay leaf | |
| 2 | Sprigs fresh thyme or teaspoon dried thyme | |
| 4 | Whole black peppercorns | |
| 1 | tablespoon | Tamari; (optional) |
| Salt to taste | ||
| 3 | Vegetable bouillon cubes; (optional) | |
Directions
Combine the ingredients in a large stockpot. Bring slowly to a gentle boil, then reduce the heat and simmer, uncovered, for 1 to 2 hours, until you have a nice, aromatic broth. Correct the seasoning.
Strain and discard the vegetables and whole seasonings.
This stock freezes well.
Recipe by: Martha Rose Shulman, The Vegetarian Feast Converted by MM_Buster v2.0l.