Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion |
| 2 \N | Carrots |
| 2 \N | Stalks celery |
| 1 \N | Leek |
| 1 \N | Potato |
| 2 \N | Seeded tomatoes |
| ¼ pounds | Mushrooms (all cut in chunks) |
| 3 quarts | Cold water |
| 1 \N | Bay leaf |
| ½ teaspoon | Dried thyme |
| 1 \N | Handful of fresh parsley |
| 4 \N | Peeled cloves garlic |
| 6 \N | Peppercorns |
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@...>