Go Back to Recipes Page      Print This

Vegetable Stock

Ingredients
1 onion, cut lengthwise into thin slices
Several green onions or a small leek, cleaned and diced
2 cloves garlic, unpeeled
Sea salt
8 or 9 cups spring or filtered water
1 or 2 carrots, diced
2 celery stalks, diced
1 cup diced button mushrooms, brushed clean and left whole
1 or 2 bay leaves
2 fresh parsley sprigs
Fresh or dried basil or rosemary sprigs (optional)

Directions 
Add onions, garlic, salt and about 1/2 cup of the water to a soup pot over low heat. Simmer about 15 minutes. Add the remaining water and other ingredients and bring the stock to a boil. Reduce heat to low and cook, uncovered, about 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables before discarding them. 

Makes about 6 cups. 

BW-Spoons

Frey Vineyards
Suzannes
Chia
  
 Christina's Advertisers
 eKitchenIslands

 

 

RSS