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Vegetable Stock:
Yield: 2 quarts
Vegetable stock is just one of many different kinds of stocks. It can be used as a base for soups and sauces. Its also a great substitute for meat stocks for vegetarians
Ingredients:
1 large yellow onion, peeled and quartered
1 large leek, coarsely chopped
2 stalks celery, quartered
2 carrots, quartered
1 turnips of parsnip, quartered (optional)
3 tomatoes, coarsely chopped
1 cup mushrooms ( optional)
6 parley sprigs
2 bay leaves
6 peppercorns
2 cloves garlic, peeled
3 quarts water
Equipment:
Large stockpot and lid
Measuring cups and spoons
Strainer
Large airtight container
Wooden spoon
Directions:
Combine all ingredients in a large stockpot and bring to a boil. Partially cover the pot, reduce the heat and simmer for 2 hours. Add additional water if necessary. Let the stock cool and strain. Discard all solids, let cool then cover in an airtight container, refrigerate or freeze until ready to use.