Yield: 1 servings
|2 mediums||Onions; quartered|
|2 mediums||Carrots; coarsely chopped|
|2 \N||Stalks celery; coarsely chopped|
|2 mediums||Potatoes; unpeeled, cut in|
|\N \N||; large pieces|
|\N \N||; up to 3 potatoes|
|2 \N||Leeks; white part only,|
|\N \N||; washed well and|
|\N \N||; coarsely chopped|
|6 \N||Garlic cloves; peeled|
|4 \N||Sprigs fresh parsley|
|1 \N||Bay leaf|
|2 \N||Sprigs fresh thyme or teaspoon dried thyme|
|4 \N||Whole black peppercorns|
|1 tablespoon||Tamari; (optional)|
|\N \N||Salt to taste|
|3 \N||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.