Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Water |
| 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.