Vegetable stock (vegetarian feast)

Yield: 1 servings

Measure 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)

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.

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