Vegetable stock 3
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 2 | Carrots | |
| 2 | Stalks celery | |
| 1 | Leek | |
| 1 | Potato | |
| 2 | Seeded tomatoes | |
| ¼ | pounds | Mushrooms (all cut in chunks) |
| 3 | quarts | Cold water |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried thyme |
| 1 | Handful of fresh parsley | |
| 4 | Peeled cloves garlic | |
| 6 | Peppercorns | |
Directions
In a large pot combine 1 onion, 2 carrots, 2 stalks celery, 1 leek, 1 potato, 2 seeded tomatoes and ¼ lb. mushrooms (all cut in chunks). Add 3 qt. cold water, 1 bay leaf, ½ teas. dried thyme, handful of fresh parsley, 4 peeled cloves garlic, and 6 peppercorns. Bring to a boil, then remove any scum. Cover and simmer gently for 1 hour. Strain. This stock freezes well.
Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 13:34:46 -0500 From: Leslie Duncan <duncan@...>