Vegetable stock (vegetarian feast)

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.

Similar recipes