Vegetable stock 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Yellow onion, peeled and; quartered |
| 1 | large | Leek, washed, trimmed and; coarsely chopped |
| 2 | Stalks celery; quartered | |
| Celery leaves from heart of a bunch | ||
| 2 | Carrots, trimmed and quartered | |
| 1 | Turnips or parsnip, trimmed and; quartered | |
| 3 | Tomatoes, cored and coarsely chopped | |
| 1 | cup | Mushrooms, including stems |
| 6 | Parsley sprigs | |
| 2 | Bay leaves | |
| 6 | Peppercorns | |
| 2 | Cloves garlic; peeled | |
| 3 | quarts | Water |
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@...>