Vegetable Stock

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Vegetable Stock Ingredients

2 Large leeks	1/2 lb Button mushrooms, halved
2 tb Olive oil	1 ts Dried thyme
2 Yellow onions, peeled and	1 Bay leaf
6 Small cloves garlic,	4 Large sprigs parsley
2 Small carrots, scraped and	10 c Cold water
1 Medium parsnip, peeled and	1/8 ts Black peppercorns, coarsely
3 Small potatoes, scrubbed and	2 ts Salt (optional)
2 Stalks celery with leaves,

Instructions for Vegetable Stock

Clean leeks by cutting off root ends and removing and discarding coarse outer leaves. Cut off and discard the top half of the green portion of the leaves, leaving some of the green intact. Split stalks legthwise and soak in cold water for several minutes. Separate layers under running water to rinse any dirt clinging between them. Chop leeks into 1/2-inch pieces. Heat oil in an 8-quart stockpot over medium heat.Add leeks, onions and garlic. Stir to coat with oil and cook about 5 minutes. Add remaining ingredients. Bring to a boil, skim any "scum" from the surface, and reduce heat to low. Simmer for 30 minutes. Strain stock into a 3-quart bowl, discarding solids. Let stock cool to room temperature, then cover and refrigerate in a covered container for up to 3 days or freeze for up to a month. From article by Annette Gooch, United Press Syndicate, in the Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98

Main Ingredient: VegetablesCuisine: Uncategorized

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