Recipe

Vegetable Stock Recipe

	Scearley / All my dishes 3 years ago Vegetable soup stock. Use for all of your soups! Canned stock is a tool of the devil! Prep:30m Cook:80m Servings:5	Scearley
	vegetable soup stock base

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Ingredients

2 Tbsp olive oil

1 c diced carrot

1 c diced celery

1/2 c sliced leeks

1 clove garlic

1 small red onion, halved

12 oz fresh white mushrooms, halved

8 c cold water

1 small roma tomato, roughly chopd

1/2 tsp fresh thyme leaves (1/4 tsp dried)

1/2 tsp fresh marjoram (1/4 dried)

4 sprigs fresh parsley

Directions

Heat oil in a saucepan on low heat.

Add carrot, celery, and leek and cook until soft.

Add garlic, onion, mushrooms, cook until onion is soft.

Add water and bring to boil.

Skim off any scum from the surface.

Add tomato, thyme, marjoram, parsley.

Reduce heat, and simmer uncovered for an hour.

Strain through a fine-mesh sieve lined with cheesecloth into an airtight container.

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Comments

davidwhittaker 2 years, 11 months ago said:
I believe there is a mistake in the ingredients list. I think the 12oz fresh white onions should say mushrooms

katheesue 2 years, 10 months ago said:
Yikes,

Five things in this that my husband is allergic to. Take them out and there is almost nothing left.

stewie 11 months ago said:
AAArrrrr....Ahoy there....I would have ta agree with ya....The canned broths are nothin' but a mere convenience...Good when yar in a bind...But ya cant beat a broth made from your own hands....AAarrrr....I too always try to make me own broths...Time permitting of course...This sounds good mate...Cheers

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