Vegetable stock 3

Yield: 1 Servings

Measure 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

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@...>

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