Vegetable stock 2

1 Servings

Ingredients

QuantityIngredient
1largeYellow onion, peeled and; quartered
1largeLeek, washed, trimmed and; coarsely chopped
2Stalks celery; quartered
Celery leaves from heart of a bunch
2Carrots, trimmed and quartered
1Turnips or parsnip, trimmed and; quartered
3Tomatoes, cored and coarsely chopped
1cupMushrooms, including stems
6Parsley sprigs
2Bay leaves
6Peppercorns
2Cloves garlic; peeled
3quartsWater

Directions

In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids.

Refrigerate or freeze until ready to use.

Yield: 2 quarts

Recipe By : COOKING LIVE SHOW #CL8740 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 14:58:57 -0500 From: "Jon and Angele Freeman" <jfreeman@...>