White vegetable stock

Yield: 1 servings

Measure Ingredient
8 \N Celery Stalks
6 \N Carrots
3 \N Unpeeled baking potatoes
3 \N Medium zucchini
1 \N Lg Leek, halved lengthwise
2 \N Lg Onions, unpeeled
1 \N Whole head garlic, crushed
½ pounds Mushrooms
10 \N Black peppercorns
8 \N Fresh thyme sprigs
3 \N Bay leaves
1½ cup Dry white wine


Directions: About 2-½ hours before using: 1. Cut up celery, carrots, potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all ingredients, add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible. Discard vegetables. Makes about 9 Cups. From Files of Alice in Houston 5/14/93

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