Yield: 1 Servings
|¼ pounds||Mushrooms (all cut in chunks)|
|3 quarts||Cold water|
|½ teaspoon||Dried thyme|
|1||Handful of fresh parsley|
|4||Peeled cloves garlic|
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@...>